- 8 ounces burrata torn into pieces (or use bocconcini)
- 2 thinly sliced watermelon radishes
- 2 tablespoons olive oil
- 2 teaspoons fresh lemon juice
- Salt and Pepper
- Chopped chives and finely grated lemon zest (for topping)
- Tear 8 ounces burrata into pieces (or use bocconcini) and place on a platter.
- Toss 2 thinly sliced watermelon radishes with 2 tablespoons olive oil and 2 teaspoons fresh lemon juice; season with salt and pepper.
- Arrange radish mixture over burrata and drizzle with any remaining dressing.
- Top with chopped chives and finely grated lemon zest.