TOMATO, PICKLED MELON, AND BURRATA SALAD
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.
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