Recipe for Frantoio Oil

Shaved Honeydew Caprese with Green Tomato and Burrata

From July/August 2018 issue of Coastal Living magazine.



  • 1 Tbsp white balsamic vinegar or white wine vinegar
  • 1 tsp line zest plus 2 Tbsp fresh juice (from 1 lime)
  • 1 tsp honey
  • 1/2 t kosher salt
  • 1/4 tsp black pepper
  • 3 Tbsp extra virgin olive oil, divided
  • 1 medium-size (6 oz) green tomato, cored and thinly sliced on a mandoline
  • 1 small (1 1/2 lb) honeydew melon
  • 4 oz burrata cheese, torn into pieces
  • 2 Tbsp thinly sliced fresh mint


  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.
  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.
  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 of oil.  Serve immediately.