This simple, elegant Nectarine, Heirloom Tomato, Basil & Burrata Salad is perfect for summer entertaining. It highlights local, perfectly ripe nectarines (or peaches), heirloom tomatoes and beets, which all cozy up next to light and creamy burrata cheese. Fresh basil leaves are scattered about and a white balsamic vinaigrette is spooned over – think of this as an elevated caprese salad of sorts. Not only are the colors beautiful, the flavors of the ripe nectarines and tomatoes pair so well together. The best thing is how EASY it is to make, and how much fun you’ll have plating this beauty. Seriously, anyone can do this!
This salad was featured on Edible Portland this month, along with my 4-course, Italian- inspired mid-summer feast. If you live in the Portland vicinity, make sure to pick one up! Last summer ( we work ahead) when I actually created and photographed the recipe there was a golden week or two in summer when our local heirloom tomatoes and nectarines overlapped in their growing cycle, and it only seemed right to put them together, and to me, the combination was pure magic. The summer beets add depth and earthiness. Anyways, I hope you enjoy this as much as I have.
Hope you are having an amazing summer. We are! This week we are headed to the lake, so I’m keeping this short and sweet.
Cheers and love,
Nectarine, Heirloom Tomato, Basil and Burrata Salad)
A simple, elegant salad perfect for summer entertaining! Features seasonal nectarines, summer tomatoes and beets together with a creamy burrata cheese, fresh basil and white balsamic vinaigrette.
- Prep Time: 20
- Total Time: 20
- Yield: 4
- Category: salad
- Cuisine: italian
- 2 large ripe nectarines ( or sub peaches)
- 2 medium, ripe heirloom tomatoes
- 1 roasted beet- ( or steamed) optional but adds flavor and color.
- ⅛ cup thinly sliced red onion
- 2 balls buratta cheese, cut in half
- handful small basil leaves ( or try thai basil)
- pinch salt
- cracked pepper to taste
White Balsamic Dressing:
- 3 tablespoons olive oil
- 3 tablespoon white balsamic vinegar ( or sub 2 1/2 tablespoons red balsamic, or champagne vinegar)
- 1 tablespoon honey
- pinch salt, pepper
Gently cut the Buratta Cheese in half and place open side down in the center of 4 plates.
Cut nectarines into 1/2 inch wedges and divide among four plates in a crescent moon shape.
Cut tomatoes into ½ in wedges and arrange inbetween the nectarines, keeping the crescent shape.
Cut the roasted beet into a small dice and scatter over the crescent.
Scatter fresh torn basil leaves ( or cut into ribbons) over the crescent.
Season the plates with sea salt and pepper.
In a small pot or sauce pan, whisk the dressing ingredients together, just gently warming
Spoon it over the salads.