Fall in love with this seasonal dish that’s tangy due to the quick pickling, sweet from the melons and honey, subtly spiced thanks to the peppers, and savory from the meat and cheese. This Quick-Pickled Melon and Burrata Salad is the ultimate summer fare to impress your guests or to serve with a weeknight meal.
Quick-Pickled Melon and Burrata Salad
Makes 4 to 6 servings
Ingredients
- ½ cup distilled white vinegar
- 2 tablespoons honey
- 1 tablespoon kosher salt
- 3 cups honeydew melon balls
- 3 cups diced cantaloupe
- 1 red Anaheim pepper, seeded and thinly sliced
- 1 small jalapeño, seeded and thinly sliced
- 2 cups halved assorted grape tomatoes
- 1 medium tomato, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 (3-ounce) package prosciutto, cut in half
- 2 (4-ounce) balls burrata cheese, halved
- ¼ cup torn fresh basil
- Garnish: coarse ground black pepper, extra-virgin olive oil, flaked sea salt
Instructions
- In large bowl, stir together vinegar, honey, and kosher salt until honey dissolves. Add honeydew, cantaloupe, and fresh peppers. Let stand for 15 to 20 minutes.
- Drain melon mixture, reserving ¼ cup pickling liquid. Return melon mixture to bowl; add all tomato.
- In a small bowl, combine reserved ¼ cup pickling liquid and oil. Add to melon mixture, and toss until combined. Arrange melon mixture on a serving platter. Top with prosciutto, burrata, and basil. Garnish with black pepper, oil, and sea salt, if desired.
