Gentl & Hyers
The flesh immediately surround-ing 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
½
teaspoon kosher salt
¼
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)
Need to make a substitution?
Preparation
Step 1
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.
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.
Nutrition Per Serving
Calories (kcal) 240 Fat (g) 21 Saturated Fat (g) 12 Cholesterol (mg) 60 Carbohydrates (g) 7 Dietary Fiber (g) 1 Total Sugars (g) 5 Protein (g) 16 Sodium (mg) 510