Tomato, Nectarine and Burrata Salad

By dhoffmanlatter

Ingredients

• 1 1/2 pounds ripe tomatoes, at room temperature, cored and chopped into big, irregular shapes
• 2 large ripe nectarines, at room temperature, halved, pitted and torn into large chunks
• 2 teaspoons red wine vinegar
• 2 teaspoons extra-virgin olive oil
• 1/2 teaspoon flaky sea salt
• 1 teaspoon sugar
• 4 slices sourdough bread
• 1/2 cup store-bought salsa verde (such as Frontera brand)
• 1/4 cup packed basil leaves
• 2 medium balls burrata (may substitute fresh mozzarella or best-quality imported feta)

Preparation

Step 1

In a medium bowl, combine the tomatoes and nectarines with the vinegar, oil, salt and sugar, and gently toss to combine. Let marinate while you toast or griddle the bread on both sides.

In a food processor, combine the salsa verde and basil leaves and blend until incorporated but not super-smooth. (Alternatively, chop the basil and stir it into the salsa verde.)

Spoon the tomato mixture, including all the marinade juices, onto a large serving platter. Tear the burrata into large pieces and add to the platter. Drizzle the salsa verde to finish, and serve with the bread.