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Tomato, Pickled Melon, and Burrata Salad

By Susan Spungen

5.0

(8)

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Tomato, Pickled Melon, and Burrata SaladGentl & Hyers

The flesh immediately surrounding the seeds is the most succulent part of any melon; if you haven't tried eating the crunchy seeds before, hold on to your hat.

Recipe information

  • Yield

    4 servings

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)

Preparation

  1. Step 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.

    Step 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.

    Step 3

    Do ahead: Melon can be pickled 2 hours ahead. Cover and chill.

TagsSaladMelonFruitHeirloom TomatoTomatoVegetableBurrataCheeseDairyMozzarellaSideDinnerVegetarianGluten FreeEasyQuickNo-CookBon Appétit

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