1TablespoonsWhite Balsamic Vinegar(or apple cider vinegar)
2TablespoonsOlive Oil
1Lime Juice
Salt and Pepper
FOR THE GARNISH
¼Fennel
¼Cucumber
Green, Yellow, Black, Red Tomatoes(or as many different colored tomatoes as you can find)
(red basil if you find or shizo)Basil Leaves
Fleur de Sel and Black Pepper
2TablespoonsOlive Oil
2Burrata or Mozarella di Bufala
Instructions
I like to use watermelon in salty dishes. It can be added in the classic Greek Salad with Feta cheese, tomatoes, and black olives.
Slice the fennel very very finely and soak in ice water.
Peel, then cut the watermelon flesh in cubes, chop the half small red onion, add lime juice, olive oil and vinegar in a blender. Add salt and pepper, Mix well. Reserve, keep cold.
Cut the burrata in half and cut the tomatoes in all different shapes, make 4 long thin slices of cucumber skin on, and place with love in a large pasta bowl.
Add the watermelon gazpacho, decorate with basil leaves. Salt and pepper around the burrata, add olive oil, and eat cold.