Tomato Pickled Melon and Burrata Salad
Ingredients
- 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)
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