Pickled Nectarine Salad with Burrata

Pickled nectarine cuts the rich, creamy burrata in this bright summertime salad. Ripe peaches can be used in place of the nectarines.
Photo by Barbara B.
Adapted from bonappetit.com

PREP TIME

15

minutes

TOTAL TIME

25

minutes

SERVINGS

4

Servings

PREP TIME

15

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

Adapted from bonappetit.com

Ingredients

  • 2

    nectarines, thinly sliced

  • 1/4

    cup white wine vinegar

  • 1

    tsp sugar

  • Kosher salt, freshly ground pepper

  • 4

    cups mixed bitter greens (such as arugula and mizuna)

  • 1

    cup fresh mint leaves

  • 2

    tablespoons olive oil plus more for drizzling

  • 8

    ounces burrata or fresh mozzarella, cut or torn into 1-inch pieces

Directions

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. NUTRITIONAL INFORMATION Calories (kcal) 280 Fat (g) 20 Saturated Fat (g) 8 Cholesterol (mg) 45 Carbohydrates (g) 12 Dietary Fiber (g) 2 Total Sugars (g) 8 Protein (g) 14 Sodium (mg) 480

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