Cantaloupe, Tomato, Burrata Salad

Ingredients:

For the Vinaigrette

2 tablespoon white wine vinegar

1/4 cup extra-virgin olive oil

1/2 teaspoon kosher salt

Finely grated zest from 1 lemon

For the Salad

Garden Tomatoes (about two cups cut as you like)

1 small cantaloupe, peeled, halved, and seeded

2 (4-ounce) Burrata balls

2 Tablespoons chopped basil, mint, oregano

Chive Blossom Flowers or 1 tablespoon chopped chives

Freshly ground black pepper

Sea Salt

Directions

In a small bowl, whisk together all the vinaigrette ingredients. Taste and adjust seasoning as needed.

Arrange the burrata in the center of a platter. Cut the tomatoes and cantaloupe into hearty wedges and nestle them in layers around the cheese.

Drizzle the vinaigrette over the burrata, tomatoes, and melon, then season with a few grinds of freshly ground pepper. Shower everything with herbs and sprinkle flaky salt to finish.