Burrata Salad with nectarines, summer tomatoes, fresh basil, creamy burrata cheese and a balsamic vinaigrette dressing.
This simple, elegant Burrata Salad is perfect for summer entertaining. It highlights local, ripe nectarines (or peaches), heirloom tomatoes, basil and optional beets, which all cozy up next to the light and creamy burrata cheese.
Fresh basil leaves are scattered about and a simple balsamic vinaigrette is spooned over top. Think of this as an elevated Caprese salad of sorts. Not only are the colors beautiful, but the flavors of the ripe nectarines and tomatoes also pair 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!
What you’ll need for Burrata Salad:
- Burrata cheese
- Nectarines
- Tomatoes
- Basil
- Beet (optional)
- Balsamic Dressing
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 the combination was pure magic.
If so inclined, roasted or steamed beet adds depth and earthiness, a nice touch but if in a hurry, feel free to leave it out.
Enjoy this simple Burrata Salad and save it for when Nectarines and Tomatoes are in season. You’ll love the combination!
Stay cool!
More recipes you may like:
- Heirloom Tomato, Beet and Burrata Salad with Basil Oil
- Cooling Recipes for Hot Summer Days
- Nectarine Salad with Cucumber, Basil and Goat Cheese
- Radicchio Salad with Asian Pear & Walnuts
- Fig and Arugula Salad, w/ Goat Cheese & Pecans
Burrata Salad with Tomato & Nectarine
- Prep Time: 20
- Total Time: 20 minutes
- Yield: 4
- Category: salad
- Method: Tossed
- Cuisine: iIalian
- Diet: Vegetarian
Description
Burrata Salad with nectarines, summer tomatoes, fresh basil, creamy burrata cheese and a balsamic vinaigrette dressing.
Ingredients
- 2 balls burrata cheese, cut in half
- 2 large ripe nectarines (or sub peaches)
- 2 medium, ripe heirloom tomatoes
- 1 roasted beet- (or steamed) optional but adds flavor and color.
- 1/8 cup thinly sliced red onion (optional)
- handful small basil leaves
- pinch salt
- cracked pepper to taste
Balsamic Dressing:
- 3 tablespoons olive oil
- 2 1/2 tablespoons balsamic vinegar ( or sub white balsamic, or champagne vinegar)
- 1 tablespoon maple syrup or honey
- pinch salt, pepper
Instructions
- Carefully cut the Burrata Cheese in half and place open side down in the center of 4 plates.
- Cut nectarines into half-inch wedges and divide among four plates in a crescent moon shape.
- Cut tomatoes into half-inch wedges and arrange between the nectarines, keeping the crescent shape.
- Cut the roasted beet into a very small dice and scatter over the crescent.
- Add the onion if using.
- Scatter torn basil leaves (or cut into ribbons) over the crescent.
- Season the plates with sea salt and pepper.
- In a bowl whisk the dressing ingredients together and spoon it over the salads.
- Serve immediately.
Nutrition
- Serving Size:
- Calories: 251
- Sugar: 16.2 g
- Sodium: 1614.7 mg
- Fat: 10.5 g
- Saturated Fat: 1.4 g
- Carbohydrates: 21.2 g
- Fiber: 3.8 g
- Protein: 19.7 g
- Cholesterol: 10.2 mg
Delicious!