Tomato, melon, pomegranate, and burrata salad
Ingredients:
- 2 tablespoons white wine vinegar
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 400 grams Galia melon, cut into bite-sized pieces
- 50 grams pomegranate seeds
- Cherry tomatoes, sliced
- 1 burrata
- Olive oil, for drizzling
- Fresh mint leaves, for serving
Method:
In a large bowl, combine the white wine vinegar, sea salt, black pepper, and 2 tablespoons of water. Add the melon and toss gently to coat. Let it sit at room temperature for at least 30 minutes to lightly pickle and absorb the flavors.
When ready to serve, remove the melon from the pickling liquid and arrange it on a serving platter with the sliced cherry tomatoes and burrata. Drizzle with olive oil and a spoonful or two of the reserved pickling liquid. Top with pomegranate seeds and fresh mint leaves, then finish with a sprinkle of sea salt and freshly ground black pepper.
For convenience, the melon can be pickled up to 2 hours in advance just cover and chill until ready to serve.