Pickled Nectarine and Burrata Salad
Pickled Nectarine and Burrata Salad
The pickled nectarine cuts the richness of the burrata and goes perfectly with the thinly sliced, mildly spicy red onion, over peppery arugula with the coolness of mint. A lovely light, fresh spring/summer salad loaded with flavor.
Ingredients
Pickled Nectarines
- 2 nectarines - ripe but firm, thinly sliced
- ¼ small red onion - thinly sliced
- ¼ cup white wine vinegar
- ½ teaspoon agave - or 1 teaspoon sugar
- kosher salt
- freshly ground pepper
Salad
- 4 cups mixed bitter greens - such as arugula or mizuna
- 1 cup fresh mint leaves
- 2 tablespoon extra-virgin olive oil - plus, more for drizzling
- 8 oz burrata or fresh mozzarella - cut or torn into 1-inch pieces
Instructions
Pickled Nectarines
- Toss nectarines, onion, vinegar, and sugar in a large bowl; season with salt and pepper. Let sit 10 minutes.
Salad
- Pour off pickling liquid from nectarines and onion, reserving liquid. Add greens, mint, 2 tablespoons oil, and 2–3 tablespoons reserved liquid; toss to combine.
- Place burrata on plates, top with salad, and drizzle with oil. Season with salt and pepper.
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