Tomato, Pickled Melon, and Burrata Salad
['2 tablespoons white wine vinegar', '1/2 teaspoon kosher salt', '1/4 teaspoon freshly ground black pepper, plus more', '1 pound Sharlyn or Galia melon, rind removed, sliced into thin rounds', '1 large heirloom tomato, sliced', '12 ounces fresh burrata or mozzarella, torn', 'Olive oil (for drizzling)', 'Fresh basil leaves (for serving)', 'Flaky sea salt (such as Maldon)']
Combine vinegar, kosher salt, 1/4 teaspoon pepper, and 2 tablespoons water in a large bowl; add melon and toss to coat. Let stand at room temperature at least 30 minutes.
Remove melon from pickling liquid and arrange on a platter with tomato and burrata. Drizzle with oil and some pickling liquid, top with basil, and season with sea salt and pepper.
Do ahead: Melon can be pickled 2 hours ahead. Cover and chill.
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