Summer Melon & Buffalo Burrata Recipe
compressed melon, heirloom tomato, oregano emulsion, sesame tuile, black olive
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Ingredients
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Salad Components
Method
Preparation Instructions
Compress the Melon
Using a vacuum sealer, compress the watermelon and cantaloupe separately for about 30 minutes to enhance their flavors and texture.
Prepare the Heirloom Tomatoes
Chop the heirloom tomatoes into bite-sized pieces and set aside.
Make the Oregano Emulsion
In a blender, combine 1/4 cup of fresh oregano leaves, 1/2 cup of olive oil, salt, and pepper to taste. Blend until smooth and set aside.
Prepare the Sesame Tuile
Mix 1/2 cup of sesame seeds, 1/4 cup of flour, 1/4 cup of water, and a pinch of salt. Spread thinly on a baking sheet and bake at 350°F (175°C) for 10-12 minutes until golden brown. Let cool and break into pieces.
Assemble the Dish
On a serving plate, arrange the compressed watermelon and cantaloupe, top with heirloom tomatoes, and place a ball of buffalo burrata in the center. Drizzle the oregano emulsion over the top and garnish with black olives and sesame tuile pieces.