Burrata and Melon Salad with Toasted Cumin and Basil

Recipe from: The Melon, by Amy Goldman

1 lb. melon, seeded, rind removed and thinly sliced
1-1/2 tablespoons white wine vinegar
1/4 teaspoon fine sea salt
1-1/2 teaspoons whole cumin seeds
8 ounces fresh burrata or fresh mozzarella cheese, torn
1 cucumber, any kind, thinly sliced
2 teaspoons extra virgin olive oil
1/4 cup basil leaves, torn
flaky sea salt
freshly cracked black pepper

In a large bowl, toss the melon with the vinegar and fine sea salt. Let stand for 10 minutes. Meanwhile, in a small, dry skillet, toast the cumin seeds over low heat, tossing occasionally, until fragrant, 3-4 minutes. Transfer seeds to a plate and let cool, then lightly crush with a mortar and pestle or on a cutting board, rocking the bottom of a heavy skillet on top. Reserving the vinegar, arrange melon slices on serving plates. Top with cheese and cucumber. Drizzle each plate with 1/2 teaspoon each oil and reserved vinegar. Sprinkle with cumin seeds, basil, flaky sea salt, and cracked pepper.