Sides & Snacks

Charred Watermelon, Burrata and Parma Ham Salad

A stunning summer salad that pairs smoky charred watermelon with creamy burrata, salty Parma ham, and a sharp za'atar-lemon dressing. Ready in under 30 minutes.

By Ricky Robinson Updated August 18, 2026

This salad sounds a bit unusual if you haven't tried charred watermelon before, but it's worth trusting the process. Putting watermelon on a hot griddle pan softens the flesh slightly, intensifies the sweetness, and gives it a smoky edge that works brilliantly against the cool, milky burrata. It's one of those combinations that looks impressive on the plate but genuinely doesn't take much effort.

The dressing brings everything together. White wine vinegar and lemon juice cut through the richness of the cheese, while the za'atar adds an earthy, herby note that ties the whole dish to something a bit more Mediterranean in character. A small amount of caster sugar in the dressing balances the acidity without making it sweet.

Get your griddle pan properly hot before the watermelon goes on. A lukewarm pan will steam the fruit rather than char it, and you'll lose those deep, smoky grill marks that make the dish.
Charred Watermelon, Burrata and Parma Ham Salad recipe image
Charred Watermelon, Burrata and Parma Ham Salad

Parma ham is the third pillar of this salad. It brings saltiness and a slightly chewy texture that contrasts well with the soft watermelon and the yielding, creamy centre of the burrata. Drape the slices loosely over the plate rather than laying them flat — it looks better and gives a better mouthful when you eat it.

Wild rocket adds a peppery bite that stops the whole thing feeling too rich. It's a salad that works well as a starter for four people, or as a light main for two if you're eating something simple alongside it. It's best assembled just before serving — the watermelon will release juice as it sits, which can make things a bit wet if it's left too long. Everything can be prepped ahead, though, so you're only doing the final assembly at the last minute.

Charred Watermelon, Burrata and Parma Ham Salad

Burrata Parma ham Watermelon
Total Time 25 min
Servings 4 servings
Calories 410 cal
Protein 10g

Ingredients

Equipment Needed

  • Small Bowl
  • Large serving plate
  • Griddle Pan
  • Sharp Knife
  • Chopping Board

Instructions

  1. 1
    Make the dressing first. In a small bowl, whisk together the white wine vinegar, lemon juice, lemon zest, caster sugar, dried oregano, and garlic until the sugar has dissolved. Gradually whisk in the olive oil until combined. Taste and adjust the seasoning with salt and black pepper, then set aside.
  2. 2
    Cut the watermelon into thick wedges or slices approximately 2cm wide, leaving the rind on to help the slices hold their shape on the griddle. Pat the cut surfaces dry with kitchen paper, then dust both sides with the za'atar.
  3. 3
    Heat a griddle pan over a high heat until very hot. Place the watermelon wedges on the griddle and cook for 2 to 3 minutes on each side, without moving them, until deep char marks appear and the flesh has softened slightly. Remove from the heat and set aside to cool for a few minutes.
  4. 4
    Arrange the wild rocket across a large serving plate or platter. Lay the charred watermelon wedges over the rocket, then drape the Parma ham loosely over and around the watermelon.
  5. 5
    Tear the burrata into large pieces and place them over the salad. Spoon the dressing generously over everything, then serve immediately.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Tips &
Extras

Plate it up

Serving Suggestions

Serve as a starter for four or as a light lunch for two. It works well alongside grilled flatbreads or crusty sourdough for mopping up the dressing and the creamy burrata.

Make it yours

Variations

For a vegetarian version, simply leave out the Parma ham. The salad still works well with just the burrata and charred watermelon. You could also add a handful of toasted pine nuts or some sliced figs for extra texture and sweetness.

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