Pickled Nectarine Salad with Burrata
The perfect summery salad, the freshness of nectarine, the pepper of arugula, the spicy of red onion and the richness of burrata. Yum!
Pickled Nectarine Salad with Burrata
The perfect summery salad, the freshness of pickled nectarine cuts the richness of burrata. Yum!
Ingredients
- 2 nectarines - ripe but firm, thinly sliced
- ¼ cup white wine vinegar
- 1 teaspoon sugar
- kosher salt, freshly ground pepper
- 4 cups cups mixed bitter greens (such as arugula and mizuna)
- ½ small red onion - thinly sliced
- 1 cup fresh mint leaves
- 2 tablespoon olive oil plus more for drizzling
- 8 ounces burrata or fresh mozzarella, cut or torn into 1-inch pieces
Instructions
- Toss nectarines, onion, vinegar, and sugar in a large bowl; season with salt and pepper. Let sit 10 minutes.
- 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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