Photo: Stephen DeVries; Food Styling: Chelsea Zimmer; Prop Styling: Claire Spollen
Active Time
25 Mins
Total Time
25 Mins
Yield
Serves 4

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. 

How to Make It

Step 1

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.)

Step 2

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.

Step 3

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.