Tomato, Pickled Melon and Burrata Salad
recipe by Susan Spungen for Bon Appetit
Ingredients:
- 2 tablespoons white wine vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper, plus more
- 1 lb. Cantaloupe and/or Honeydew 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
Directions:
- Combine vinegar, kosher salt, ¼ tsp. pepper, and 2 Tbsp. 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. Makes 4 servings.
Do Ahead: Melon can be pickled 2 hours ahead. Cover and chill.
Cook’s Note: A medium cantaloupe is about 3 lbs. and 1 lb. of cantaloupe equals about 1 1/2 cups.
This is such a fabulous salad to go with grilling or other al fresco dining. It has so many late summer fresh fruits, herbs, & cheeses – it just sings FRESH!
Don’t forget to check our recipe archive for more recipes with melons.
