This salad is at its best when melon and tomato are in season. The sweetness of the fruit combines with the tanginess of the vinegar and the creaminess of the burrata to offset the spiciness of the chili. Adapted from Six Seasons.

Ingredients

• 1.5 lbs tomatoes (use a mix of larger tomatoes and cherry tomatoes)
• 1.5 lbs melon (cantaloupe is ideal)
• 1/4 c Calabrian pickled peppers, roughly chopped
• 1/4 c red wine vinegar
• 1/2 c basil
• 2 balls of burrata
• 1/4 c olive oil
• salt and pepper

Instructions

1. Prepare tomatoes: chop larger tomatoes into wedges, and halve smaller cherry tomatoes. Place in a large bowl once chopped.
2. Prepare cantaloupe: seed it, cut it into slices, and then cut it into large chunks. Combine with tomatoes.
3. Season generously with salt and pepper, and toss to combine.
4. Add chopped hot peppers and vinegar, and toss to combine. Taste for the right balance of sweetness, tartness, and spiciness.
5. Roughly chop basil and add to salad with olive oil. Toss to combine.
6. Right before serving, pull apart burrata and distribute over the top of the salad. Toss gently and serve.