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Prep time
15 minutes
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Serves
4
Author Notes
When you seek bursting, bright, refreshing flavors, look no further than this five-minute, no-cook wonder. Jewel tone tomatoes and juicy wedges of cantaloupe dazzle on the plate, while creamy burrata beckons you to dive in.The lemony, herbaceous vinaigrette brings it all together - use an olive oil with fruity notes for an even more enlivening experience. Think of this as your new favorite, even-more-seductive caprese.
—Melina Hammer
Ingredients
- For the Vinaigrette
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2 tablespoons
white wine vinegar
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1/4 cup
extra-virgin olive oil
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1/2 teaspoon
Diamond Crystal kosher salt
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Finely grated zest from 1/2 lemon
- For the Salad
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3
large heirloom tomatoes, such as Brandywine, Cherokee Purple, and Gold Medal
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1
small cantaloupe, peeled, halved, and seeded
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2
(4-ounce) burrata balls
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1/3 cup
coarsely chopped curly parsley
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2 tablespoons
oregano leaves, coarsely chopped
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2 tablespoons
mint leaves, larger ones torn
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Freshly ground black pepper
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Flaky salt
Directions
- For the Vinaigrette
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In a small bowl (ideally with a pour spout), whisk together all the ingredients. Taste and adjust seasoning as needed.
- For the Salad
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Arrange the burrata in the center of a platter. Cut the tomatoes and cantaloupe into hearty wedges and nestle them in layers around the cheese.
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Drizzle the vinaigrette over the burrata, tomatoes, and melon, then season with a few grinds of freshly ground pepper. Shower everything with herbs and sprinkle flaky salt to finish.
Melina is the author of 'A Year at Catbird Cottage' with Ten Speed Press. She grows an heirloom and pollinator garden and forages wild foods at her namesake Hudson Valley getaway, Catbird Cottage. Melina loves serving curated menus for guests from near and far seeking community amidst the hummingbirds, grosbeaks, finches, and the robust flavors of the seasons.
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