This vibrant Nectarine Salad is a refreshing twist on a classic caprese. Juicy nectarines, fresh burrata cheese, ripe tomatoes, and fragrant basil come together for a perfect balance of sweet and savory flavors. It's a light, easy-to-make dish that’s ideal for summer meals or as a colorful side to any main course.
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Nectarines are typically popular during the summer months. They are seasonal and often enjoyed from late spring to early fall. The peak season for nectarines will vary slightly depending on the location, but generally, they are most abundant and flavorful during the months of June, July, and August.
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If you love a more traditional take on a Caprese salad then try the Burrata Caprese Salad. Or, if you just love tomatoes, then you may like the Gluten Free Pasta Salad, Greek Village Salad, or the Authentic Spanish Gazpacho.
Ingredients
Ingredient and Equipment Notes:
Equipment and ingredients matter in all of your recipes. Here are a few that I love and use in this tomato burrata salad:
- Knife: I have a wide variety of knives in my arsenal. When cutting tomatoes, I love to use a serrated knife as it cuts clean and sharp. The knife I use is a Wustoff 5" Serrated Knife like this one.
- Olive Oil: While you can use grocery store olive oil, I love one that is higher in polyphenals, which are an anti-oxidant and extremely healthy for you. I buy my olive oils from an olive oil store, usually Georgetown Olive Oil or Olive Fusion.
- Balsamic Vinegar: I am a huge fan of using high-quality balsamic vinegar. I purchase my vinegar at the same time as I grab my olive oil from the two stores mentioned. There are several grades or ages of vinegar. For this recipe, I chose the Dennisimo or a good 25 year aged. By doing that I don't need to boil down the vinegar to make a syrup like the instructions read. A good balsamic will list the first ingredient as grape-must and will not include other kinds of vinegar mixed in.
- Sea Salt: Sea salt is a finishing salt and actually adds flavor. My favorite is this one.
See the recipe card for quantities.
Variations
There are a few variations that you can use for this Tomato, Nectarine & Mozzarella Salad Recipe:
- Dressing: Instead of a basic balsamic vinaigrette or just drizzling balsamic as I do in this recipe, consider making a herb-infused dressing. Blend together fresh herbs like basil, mint, or parsley with olive oil, lemon juice, salt, and pepper. Drizzle this over the salad for an extra burst of flavor.
- Arugula or mixed greens: Add a bed of arugula or mixed greens as a base for the salad. This will provide a fresh and peppery contrast to the sweetness of the nectarines and the creaminess of the mozzarella.
- Prosciutto or bacon: If you enjoy a savory twist, consider adding some thinly sliced prosciutto or crispy bacon to the salad. The saltiness of the meat pairs well with the sweetness of the nectarines and the creaminess of the mozzarella.
- Toasted nuts: For added crunch and nuttiness, sprinkle some toasted nuts like almonds, walnuts, sunflower, or pine nuts over the salad. This will provide a delicious texture contrast.
- Red onion or shallots: Thinly slice some red onion or shallots and add them to the salad for a touch of pungency and a slight bite. They will add depth to the overall flavor profile.
This Zesty Italian Vinaigrette also makes a nice dressing for this salad if you want to change up the flavor.
How To Make A Nectarine Salad: Step-By-Step
The salad is extremely easy to make and you can throw it together in a matter of minutes by doing the following:
Step 1: Slice the tomato in half. Take out any visible seeds. Slice or quarter your tomato to your liking.
Step 2: Slice the nectarine into quarters.
Step 3: Take a bunch of basil and pick the leaves off of the stems.
Step 4: Stack the leaves and then roll them up. Slice across the basil to create a chiffonade cut.
Hint: I used a serrated knife to cut all of the ingredients except the mozzarella. Using a serrated knife will help you make more precise knife cuts. The one that I use is this one.
Top tip
Play around with this salad! Sub out the nectarines for peaches, add a dressing, add lettuce and try it different ways. You won't be disappointed.
Storage
The prepared tomato, nectarine & mozzarella salad can is best eaten the day it is prepared. While you can prepare this and store it overnight, the tomatoes will become watery so I do not recommend it.
Frequently Asked Questions
Nectarines tend to be smaller than peaches They also have thin, smooth skin and firmer flesh. Peaches have thicker, fuzzier skin and softer flesh.
Burrata is essentially a shell of mozzarella wrapped around a mixture of cheese curds and cream and then formed into a ball. Mozzarella has a more delicate taste and firmer texture than burrata. Burrata is softer and more flavorful and wonderful spread on crusty bread.
Placed in an airtight container and covered with water, burrata should be stored in a refrigerator for up to five days
Yes, any Caprese salad is healthy. It is made of natural ingredients such as fresh mozzarella cheese and tomatoes. This recipe is super easy to make and the perfect healthy meal or side dish.
Other Salads
The next time you're seeking a light and flavorful salad, look no further than this tomato, nectarine, & mozzarella salad recipe. Whether enjoyed as a side dish or a main course, this salad embodies the essence of summer and will surely impress your family and guests. Give it a try, and let the flavors of the season dance on your taste buds.
Did you try this recipe? I would love to hear about it! Scroll down to the comment section and leave a ⭐️ rating and review. Share it on Facebook, Instagram, or Pinterest!
xoxoxo
Gwen
Nectarine Salad
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Equipment
Ingredients
- 3-4 tomatoes sliced
- 2-3 nectarines sliced
- 1 ball of fresh mozzarella sliced
- ¾ cup fresh basil leaves sliced into a chiffonade
- extra virgin olive oil enough to drizzle
- sea salt and pepper
- 2 tablespoon balsamic vinegar reduced to a syrup
Instructions
- Slice the tomato in half. Take out the seeds, if necessary, then slice and set aside.
- Slice the nectarines into wedges and set aside.
- Slice the mozzarella into slices or wedges, or use a burrata ball and slice this in half and set aside.
- Using your basil, take the leaves off of the stems. Layer the leaves into a pile and then roll it up. Slice through the roll creating a chiffonade and then set this aside.
- Arrange the tomatoes, nectarines and the mozzarella onto a platter. Scatter the basil on top. Drizzle olive oil and balsamic on the top. Add salt and pepper to taste.
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