You may also like
Categories:
white wine vinegar kosher salt freshly ground black pepper Galia melon heirloom tomato fresh burrata olive oil fresh basil salt
Viewed: 43 - Published at: 4 years agoIngredients
- 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)
Method
- 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.
- 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.
- Do ahead: Melon can be pickled 2 hours ahead. Cover and chill.
