Tomato Nectarine Burrata Salad (Burrata Caprese Salad)
Tomato nectarine burrata salad (a.k.a. burrata Caprese salad) turns peak-season produce into a beautiful appetizer platter, starter, or low-key family dinner. Here's how to make it gorgeous with hardly any effort.
Servings: 4
Calories: 256kcal
Ingredients
- 2 large heirloom tomatoes
- 2 ripe nectarines
- 16 grape or cherry tomatoes
- 8 ounces (227 grams) burrata cheese
- 16 basil leaves
- 1 tablespoon (15 ml) extra-virgin olive oil
- Balsamic glaze
- Flaky sea salt
- Freshly ground black pepper
Instructions
- Cut the heirloom tomatoes into wedges (or slices if you prefer).
- Halve the cherry tomatoes.
- Slice the nectarines.
- Place the burrata
- 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.
Notes
- You can serve this salad on one platter or divide it into individual servings. If serving individually as a starter, count on two ounces of burrata per person, placed in the middle of the plate or torn and scattered amidst the tomatoes and nectarines. If serving as a light meal, one four-ounce ball of burrata per person makes a good portion.
- If you can't find burrata, it's okay to substitute fresh mozzarella.
- For this simple salad, I love to use the wonkiest heirloom tomatoes I can find. The more colors and textures the better. That said, any beautifully ripe tomatoes will do nicely.
- For the cherry tomatoes, any small, beautifully ripe variety will do, but the more colorful, the better. These are mini heirlooms from a local farm, but there are often a lot of good options at the grocery store, too.
- Balsamic glaze is a syrupy reduction of balsamic vinegar. I usually have a bottle on hand to drizzle over everything from salads to steak to pizza, but you can also make your own by simmering some regular balsamic vinegar in a small pot until it thickens substantially.
- Pitting and slicing nectarines is a bit of a game of chicken. You want them ripe enough to be wonderfully juicy and tender, but firm enough to hold their shape. Substitute peaches if you like. Here's how to cut them.
- It only takes a few minutes to assemble this dish, and it's best to do so shortly before serving.
- Leftovers will keep in a tightly sealed container in the fridge for two to three days.
Nutrition
Calories: 256kcal | Carbohydrates: 13.9g | Protein: 14.4g | Fat: 16.7g | Fiber: 2.6g