Name: Tomato, Pickled Melon and Burrata Salad
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)

Image may contain Food Dish Meal Plant Bowl Creme Ice Cream Dessert and Cream

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 notes