no wayFrance and Italy may be across the water, but when it comes to getting the perfect peach or nectarine, it can seem like they’re on opposite sides of the world. Roasting is a great way to bring out the best flavor in stone fruits that otherwise risk never ripening. A hot grill caramelizes the sugar, and the heat and smoke bring out all those evocative flavors. Designed to combat fall, this simple burrata salad is perfect.
Roasted Nectarine and Burrata Salad with Pickled Onions, Tomatoes and Mint
The nectarines should be firm so they don’t fall apart on the grill, but choose the ripest tomatoes you can find.
prep 35 minutes
cook 10 minutes
serve 4
1 red onion, peeled and finely chopped
2 tablespoons good quality white wine vinegar
2 teaspoons brown sugarOr honey
salt and pepper
40 g pumpkin seeds
2 unripe nectarines
4-5 tablespoons extra virgin olive oil
1 cucumberCut in half lengthwise, remove seeds and slice diagonally into chunks.
300 g baby yellow or red tomatoeshalve
2 large zooms mint leavesRoughly chop.
80g rocket
½ lemon juice
250g burrata
Put the onions in a small bowl, add the vinegar and brown sugar, and toss to coat. Season and set aside.
Place pumpkin seeds in a small skillet over medium heat and toast for a few minutes, shaking occasionally, until lightly toasted throughout. Put it on a plate and keep it aside.
Place a griddle pan over medium-high heat. Run a sharp knife around the seam of the nectarines, pull them in half, then gently remove and discard the stones without damaging the flesh. Cut the halves into four pieces, place them in a bowl, add a tablespoon of oil and mix. Once the griddle is hot, grill the nectarine slices for a few minutes on each side. It will keep its shape until charcoal marks appear (you can also do this under a hot grill).
Place the cucumbers, tomatoes, mint and rocket in a large bowl, squeeze over the lemon juice, drizzle with a few tablespoons of oil and season well. Toss lightly and place on plates or individual salad plates.
Tear the burrata into pieces and top the salad with nectarine slices. Scatter over the pickled onions, drizzle with the pickling liqueur and top with freshly ground black pepper, a pinch of sea salt and a final drizzle of the finest olive oil. Sprinkle pumpkin seeds and eat them all at once.
And for a simple flex…
I think this salad would be delicious mixed with pickled jamon pieces. If you’re avoiding dairy, leave out the burrata and serve it with garlic toast.