This is such a simple dish, full of summer.
It may be unexpected, but tomatoes and watermelon are great together. The crunchy sweetness of the watermelon enhances the tangy sweetness of the tomato. The cheese adds creaminess to the whole thing.
Tomatoes are actually a good source of Omega 3. It is also full of Vitamin C, vitamin A, folate, calcium potassium and magnesium. Watermelon provides Vitamin C, calcium, phosphorus and potassium. And with a drizzle of olive oil, flax oil and toasted chia seeds for Omega 3, and the cheese providing calcium and protein, you can have a complete meal if you serve it with multigrain bread.
If you can get very ripe tomatoes, locally produced and organic, bright red watermelon and the best burrata or mozzarella cheese you can get a hold of, there is nothing better for lunch on a sunny day.
Burrata is from the Puglia region in Italy, and it is basically a firm mozzarella shell filled with thick cream and butter. The texture is unlike anything else. When you cut open a fresh burrata, the cream oozes out and the entire cheese falls apart.
It is a gorgeous cheese, and still a bit difficult to obtain. I have to order it in advance from my cheese shop. It arrives every Tuesday morning, and like a secret club, groups of people quietly hurry in to the cheese shop in the morning and just like that, they are sold out. Why don’t they order more? I never know. That is just the way the French do it.
Like the beautiful Saint-Honore cakes that my local pastry shop only make on early Sunday mornings. They only make 20. And every time I go in to buy a Sunday dinner dessert, they are always, always, sold out. Why don’t they bake more? I ask but they look at me with puzzled faces. Why would they make more when they can make 20 and sell out?
Getting back to the topic. Burrata. If you can’t find it, you can always use mozarella. I prefer buffalo mozza, as it is more creamy. You can also use goat cheese or feta cheese in this recipe.
Watermelon and Tomato Salad with Burrata Cheese and Toasted Chia Seeds
2 ripe tomatoes
1 large burrata or mozzarella cheese
2 cups cubed or sliced watermelon
2 teaspoons olive oil
1 teaspoon flax oil
1 tablespoon chia seeds
Salt and pepper
1. In a pan, bring the heat to low and dry roast the chia seeds for a minute or two until aromatic and crunchy. Set aside.
2. Wash and cut the tomatoes.
3. Slice the cheese into thin slices.
4 On a large plate, arrange the tomatoes, then the cheese, then the watermelon on top. Drizzle with the oils and sprinkle chia seeds. Salt and pepper to taste. Serve immediately.