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Tomato, Pickled Melon, and Burrata Salad

Name: Tomato, Pickled Melon, and Burrata Salad
Cuisine: italian
Ingredients: 2 tablespoons white wine vinegar; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper, plus more; 1 pound Sharlyn or Galia melon, rind removed, sliced into thin rounds; 1 large heirloom tomato, sliced; 12 ounces fresh burrata or mozzarella, torn; Olive oil (for drizzling); Fresh basil leaves (for serving); Flaky sea salt (such as Maldon)

A small grocery run gets this on the table.

Ingredients

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directions

1.
Combine vinegar, kosher salt, 1/4 teaspoon pepper, and 2 tablespoons water in a large bowl; add melon and toss to coat. Let stand at room temperature at least 30 minutes.
2.
Remove melon from pickling liquid and arrange on a platter with tomato and burrata. Drizzle with oil and some pickling liquid, top with basil, and season with sea salt and pepper.
3.
Do ahead: Melon can be pickled 2 hours ahead. Cover and chill.

Recipes sourced from Epicurious.com.

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