Name: Tomato, Pickled Melon, and Burrata Salad
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)

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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

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.