Nectarine Salad With Burrata and Tomatoes

Tomato, Nectarine & Mozzarella Salad Recipe on a plate.

5 from 1 vote

Nectarine Salad With Burrata and Tomatoes

A light and refreshing summer salad made with juicy nectarines, ripe tomatoes, creamy burrata, and fresh basil. A drizzle of balsamic and olive oil ties everything together for an elegant side dish that’s perfect for warm-weather meals.

Prep Time15

Total Time15

Course: Appetizer, Side Dish

Cuisine: American, Italian

Diet: Gluten Free, Kosher

Servings: people

Calories: 53kcal

Author: Gwen Wolken

Equipment

1 Serrated Knife

Ingredients

3-4 tomatoes sliced
2-3 nectarines sliced
1 ball of burrata cheese sliced
¾ cup fresh basil leaves sliced into a chiffonade
extra virgin olive oil enough to drizzle
sea salt and pepper
2 tablespoons balsamic vinegar reduced to a syrup

Instructions

Slice the tomato in half. Take out the seeds, if necessary, then slice and set aside.
3-4 tomatoes
Slice the nectarines into wedges and set aside.
2-3 nectarines
Slice the burrata into slices or wedges, or use a mozzarella ball instead.
1 ball of burrata cheese
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.
¾ cup fresh basil leaves
Arrange the tomatoes, nectarines and the burrata onto a platter. Scatter the basil on top. Drizzle olive oil and balsamic on the top. Add salt and pepper to taste.
extra virgin olive oil, 2 tablespoons balsamic vinegar, sea salt and pepper

Notes

Use the ripest nectarines you can find for the best flavor. If they are slightly firm, let them sit on the counter for a day to soften.

Burrata is delicate and best added just before serving. Tear or halve the burrata and gently nestle it into the salad so it holds its shape.

If you prefer a little crunch, add toasted pine nuts or almonds before serving. They bring a nice contrast to the creaminess of the burrata.

This salad is best enjoyed immediately after assembling. If storing leftovers, keep the burrata separate and add it right before eating. Tomatoes will release liquid as they sit, so the salad will soften overnight.

To make this dairy-free, use a plant-based mozzarella-style cheese. To add greens, serve the salad over arugula or mixed greens and finish with a little extra olive oil.

If peaches are in season, you can substitute them for the nectarines. Plums also work beautifully if you want a slightly more tart variation.

Sea Salt: Sea salt is a finishing salt and actually adds flavor. My favorite is this one.

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.

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