Juiciest tomato-cantaloupe-burrata caprese
Indulge in the refreshing blend of ripe tomatoes, sweet cantaloupe, and creamy burrata in this vibrant and flavorful Caprese salad. Perfect for a light and summery meal.
Ingredients:
- 2 tablespoons white wine vinegar
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon Diamond Crystal kosher salt
- Finely grated zest from 1/2 lemon
- 3 large heirloom tomatoes, such as Brandywine, Cherokee Purple, and Gold Medal
- 1 small cantaloupe, peeled, halved, and seeded
- 2 (4-ounce) burrata balls
- 1/3 cup coarsely chopped curly parsley
- 2 tablespoons oregano leaves, coarsely chopped
- 2 tablespoons mint leaves, larger ones torn
- Freshly ground black pepper
- Flaky salt
Instructions:
- Creating the Vinaigrette
- Mix all the ingredients in a small bowl, preferably one with a spout for pouring. Adjust the seasoning to your liking after tasting the vinaigrette.
- Preparing the Salad
- Position the burrata in the middle of a serving platter. Slice the tomatoes and cantaloupe into substantial wedges and place them in concentric layers around the burrata cheese.
- Pour the vinaigrette over the burrata, tomatoes, and melon. Add a few twists of freshly ground pepper for seasoning. Top everything with herbs and a sprinkle of flaky salt.
Summary:
- Calories: 1443 kcal
- Fat: 107 g
- Protein: 60 g
- Carbs: 72 g
- Potassium: 2793 mg
- Magnesium: 193 mg