Summer is at its peak and there’s no better time for this heirloom tomato, nectarine and burrata salad. Drizzled with a basil dressing and sprinkled with pine nuts, this salad is a summer party in your mouth. So, so good.
Serve this salad with a crusty baguette.
The recipe makes two generous servings.
Tips
Visit your local Farmers Market to get fresh tomatoes, nectarines and basil. Hopefully there’s a cheese vendor who sells burrata. If not, you can find it at a good cheese shop.
- Choose tomatoes of different color and size.
- Peaches are great in place of nectarines.
- If you are vegan, skip the cheese. This salad is amazing without it.
Ingredients
You need the following ingredients to make this heirloom tomato, nectarine and burrata salad.
- 1/2 cup packed basil leaves, plus a few leaves set aside for garnish
- 1 tablespoon fresh lemon juice
- 1/2 cup extra virgin olive oil
- Kosher salt to taste (about 1/2 teaspoon)
- Fresh grated black pepper to taste
- 2 medium heirloom tomatoes or a mix of large and cherry tomatoes
- 2 ripe nectarines
- 1 large burrata or 2 small ones
- 1 1/2 tablespoon of pine nuts, toasted
Directions
In a food processor or blender, combine the basil, lemon juice and olive oil. Blend the ingredients a little. You want the basil chopped small, but it doesn’t need to be completely smooth. Add salt and pepper, blend again and taste. Adjust oil, lemon juice, salt and pepper as you like.
Slice the tomatoes and nectarines and spread them onto a platter.
When you are ready to serve the salad, add the burrata and drizzle the salad with the basil blend. Sprinkle the salad with the pine nuts and small basil leaves if you have them.
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