Tomato Pickled Melon And Burrata Salad Food

TOMATO, PICKLED MELON, AND BURRATA SALAD

Tomato, Pickled Melon, and Burrata Salad image

Provided by Susan Spungen

Categories Salad Tomato Side Kid-Friendly Quick & Easy Lunch Mozzarella Melon Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield 4 servings

Number Of Ingredients 9

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)

Steps:

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.

TOMATOES AND BURRATA

Tomatoes and Burrata image

Provided by Ina Garten

Categories appetizer

Time 30m

Yield 2 servings

Number Of Ingredients 12

Ingredients

1 (8- to 10-ounce) ball of fresh burrata cheese
1 pint mixed heirloom cherry tomatoes or 8 to 10 (2-inch diameter) heirloom tomatoes
Good olive oil
Aged balsamic vinegar
Kosher salt and freshly ground black pepper
10 fresh basil leaves, julienned
Fleur de sel or sea salt
6 Garlic Toasts, recipe follows
1 baguette
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 garlic clove, halved lengthwise

Steps:

Cut the ball of cheese in half crosswise and place the halves, cut side down, on 2 salad plates. Cut each tomato in half through the stem end and distribute them around the burrata. Drizzle the tomatoes and burrata generously with olive oil and balsamic vinegar and sprinkle with kosher salt and pepper. Scatter the basil on the salads, sprinkle with fleur de sel, and serve with Garlic Toasts.
Preheat the oven to 400 degrees F.
Slice the baguette diagonally into 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices.
Lay the slices in one layer on a baking sheet, brush each with olive oil, and sprinkle generously with salt and pepper. Bake the toasts for 15 to 20 minutes, until they are browned and crisp. As soon as they are cool enough to handle, rub one side of the toasts with the cut side of the garlic. Serve at room temperature.

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