Shaved Honeydew Caprese With Green Tomato and Burrata
Photo: Stephen DeVries; Food Styling: Chelsea Zimmer; Prop Styling: Claire Spollen
Ripe honeydew—normally reserved for the bottom of many a fruit salad—shines when shaved into ribbons and swirled with torn pieces of creamy burrata and slices of green tomato. This summery salad makes for an impressive dish at a barbecue, or enjoy as a Jadeite green breakfast bowl to liven up the first meal of the day.
1 tablespoon white balsamic vinegar or white wine vinegar
1 teaspoon lime zest plus 2 Tbsp. fresh juice (from 1 lime)
1 teaspoon honey
½ teaspoon kosher salt
¼ teaspoon black pepper
3 tablespoons extra-virgin olive oil, divided
1 medium-size (6 oz.) green tomato, cored and thinly sliced on a mandoline
1 small (1½ lb.) honeydew melon
4 ounces burrata cheese, torn into pieces
2 tablespoons thinly sliced fresh mint
How to Make It
Whisk together vinegar, lime zest and juice, honey, salt, pepper, and 2 tablespoons of the oil in a small bowl until well combined. Toss together tomato slices and 2 tablespoons of the vinegar-lime mixture in a medium bowl; set aside. (Reserve remaining vinegar-lime mixture.)
Cut honeydew melon in half; remove and discard seeds. Cut each melon half into 4 wedges; remove rinds. Shave melon wedges into thin ribbons using mandoline.
Arrange tomato slices, shaved melon, and burrata on a large platter. Drizzle with reserved vinegar-lime mixture. Sprinkle with sliced mint, and drizzle with remaining 1 tablespoon oil. Serve immediately.