Summer lovin'! Juicy tomatoes in every color about to burst. So succulent at peak season you vow to never have an out of season tomato again. And the nectarines that share the plate are sweet and tart at the same time, almost dissolving in your mouth. The addition of burrata knocks it out of the park with its indulgent creaminess. Dressed simply with olive oil, sherry vinegar, flaky sea salt and pepper you'll definitely regret not making this one before summer's end. Get plenty of crusty bread to dip, smear, coat, soak all of the flavors of this dish.
tomato & nectarine salad with herbs and burrata
4 medium ripe mixed tomatoes (about 1 lb.), cut into wedges
2 large nectarines (about ⅔ lb.), thinly sliced
1 tbsp. olive oil, plus more for drizzling
1 tsp. sherry vinegar
½ cup mixed tender herbs such as: parsley, basil, mint
1 8-oz. ball fresh Burrata cheese
crusty bread, to soak it all up
In a large bowl, gently combine tomatoes, nectarines, olive oil and vinegar. Season with flaky sea salt and pepper. Mix in the herbs right before serving. Place burrata on a platter and arrange tomato salad around cheese. Drizzle with olive oil.
*to make it vegan, serve it with sliced avocado instead of the burrata.
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