Tomato, Pickled Melon, and Burrata Salad
Recipe GLPR530eeca0fe153b
A vibrant fresh salad featuring sliced heirloom tomato and creamy burrata cheese, complemented by tangy pickled melon rounds. The melon is briefly brined in white wine vinegar and aromatics, creating a light and refreshing contrast to the rich cheese and sweet fruit. Finished with a drizzle of olive oil and fresh basil for a simple yet elegant dish.
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Ingredients
2 tablespoons White wine vinegar
½ teaspoon Kosher salt
¼ teaspoon Freshly ground black pepper
2 tablespoons Water
1 pound Sharlyn or Galia melon, rind removed, sliced into thin rounds
1 Large heirloom tomato, sliced
12 ounces Fresh burrata or mozzarella, torn into pieces
Extra virgin olive oil
Flaky sea salt such as Maldon
Fresh basil leaves
Additional freshly ground black pepper to taste
Directions
In a large bowl, combine the white wine vinegar, kosher salt, 1/4 teaspoon of freshly ground black pepper, and 2 tablespoons of water. Stir until the salt dissolves completely.
Add the sliced melon to the vinegar mixture and toss gently to coat all the pieces evenly with the brine.
Let the melon stand at room temperature for at least 30 minutes to allow the flavors to develop and the melon to soften slightly.
Using a slotted spoon or fork, carefully remove the pickled melon from the brine and arrange the rounds on a serving platter.
Arrange the sliced heirloom tomato and torn burrata cheese alongside the pickled melon on the platter.
Drizzle the salad with extra virgin olive oil and spoon some of the reserved pickling liquid over the top.
Scatter fresh basil leaves over the salad, then season with flaky sea salt and additional freshly ground black pepper to taste. Serve immediately.
