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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