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Tomato Nectarine Burrata Salad

Tomato Nectarine Burrata Salad | Umami GirlFriday evening we came home to an empty fridge after our weeks in Canada. Lucky for us it’s August in New Jersey, where our local Sunday farmers’ market is positively teeming with produce. August in New Jersey is a good place to be. For the rest of the month I’ll be continuing in my quest to keep cooking as simple and filled with lush seasonal vegetables as possible. First up this week: tomato nectarine burrata salad. Helloooo, lazy days of summer.

Tomato Nectarine Burrata Salad | Umami Girl

For this simple salad I love to use the wonkiest heirloom tomatoes I can find. The more colors and textures the better. And as always when you’ve only got a few ingredients, aim for the highest quality. If you’re not familiar with burrata, let’s fix that immediately. It’s like fresh mozzarella with the most magical runny center, and I kid you not that the first time I ate it ranks among the best moments of my life. Balsamic glaze* is a great ingredient, too, partly for its superior drizzle-ability, but a regular good-quality balsamic is a great choice and a little closer to the earth.

 Tomato Nectarine Burrata Salad | Umami Girl
That’s all I’ve got for today, and with any luck it’s all we’ll need. See you soon.

Carolyn xx

Tomato Nectarine Burrata Salad

Preparation 00:10 Cook Time 00:00 Total Time 0:10
Serves 4     adjust servings

This lush salad is the essence of my favorite summer cooking style: simple assembly of peak seasonal ingredients. Serve as a side dish when you grill or alongside with other salads for an easy meal.

Ingredients

  • 1 large or 2 small heirloom tomatoes
  • 2 ripe nectarines
  • 16 grape or cherry tomatoes
  • 8 ounces burrata cheese
  • 16 basil leaves
  • Extra virgin olive oil
  • Balsamic vinegar or balsamic glaze
  • Flaky sea salt

Instructions

Cut the heirloom tomatoes and nectarines into wedges and halve the cherry tomatoes. Distribute among four plates or arrange on a single platter for sharing.

Tear the burrata into pieces and scatter over the salads, or place the whole ball in the middle of the platter and dig into it with a serving spoon if you like.

Garnish with basil leaves, a drizzle of olive oil and balsamic and some flaky sea salt. Serve immediately.

by

Recipe Notes

*Note: Links to Amazon in this post are affiliate links, meaning that if you click through and buy something I'll earn a small percentage of the sale. I use these slices of chedda to help keep Umami Girl bringing you gestalt and pepper on the regular. Thank you for your support!

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WELCOME TO UMAMI GIRL!

Hi there, I'm Carolyn, and I'm delighted you're here. I'm a NYC-area food, travel, yoga, coffee, wine, running, music making and book obsessive with a great family and a love for sharing it all with you. Grab a drink and come on in. Learn more.

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