Tomato, Pickled Melon, And Burrata Salad

• 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)

1. 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.
2. 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.
3. Do ahead: Melon can be pickled 2 hours ahead. Cover and chill.

white wine vinegar, kosher salt, freshly ground black pepper, galia melon, heirloom tomato, fresh burrata, olive oil, fresh basil, salt

Taken from www.epicurious.com/recipes/food/views/tomato-pickled-melon-and-burrata-salad-51242070 (may not work)