Juiciest Tomato Cantaloupe Burrata Caprese
Ingredients
- For the Vinaigrette
- 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
- For the Salad
- 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
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