Burrata Salad with nectarines, summer tomatoes, fresh basil, creamy burrata cheese and a balsamic vinaigrette dressing.

Units Scale

Balsamic Dressing:

3 tablespoons olive oil
2 1/2 tablespoons white balsamic vinegar ( or sub regular balsamic, or champagne vinegar)
1 tablespoon honey or maple syrup
pinch salt and black pepper

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Carefully cut the Burrata Cheese in half and place the open side down in the center of 4 plates. ( See notes for creating a platter.)
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 small bowl, whisk the dressing ingredients together, then spoon it over everything.
Serve immediately.

Instead of individually plating, you could easily arrange this on a platter- feel free to quarter the burrata balls.

I love the flavor of white balsamic vinegar here, but regular balsamic works fine too!

The dressing and beets can be made ahead and stored in the fridge for up to 3 days.