Burrata and grilled nectarine salad

This refreshing salad is a showstopper. I marinate the nectarines for extra flavour and a sweet twist, but you can skip this step if in a rush. White balsamic vinegar is more delicate than the more commonly used dark balsamic, and keeps the dressing light in colour. If you cannot find white balsamic, or prefer a sharper taste, then regular dark balsamic works as well.


Photo: Inbal Bar-Oz

PREP - 10 minutes plus one hour marinating

COOK - 5 minutes

SERVES - 4


Ingredients

For the dressing: Juice of ½ lemon 1 tsp soft brown sugar ¼ tsp + 2 tbsp extra-virgin olive oil ¼ tsp + 1 tbsp white balsamic vinegar 1 rosemary sprig For the salad: 2 yellow nectarines, skin on, each cut into 5-6 segments

60g baby leaves salad or rocket (or a mix) 2 Burrata, drained Fresh basil sprigs Sea salt and black pepper


Method

  • To marinate the nectarines, mix the lemon juice, sugar, ¼ tsp extra virgin olive oil, ¼ tsp white balsamic vinegar and the rosemary sprig in a small bowl or Tupperware container.

  • Add the nectarine segments, stir gently to coat, cover and leave to marinate for about 1 hour (or up to 4 hours). Don’t throw away the marinade, it will be part of the dressing when serving.

  • If you are not marinating the nectarines, cut the segments just before grilling them.

  • Grill the nectarine segments together with rosemary sprig over a hot non-stick griddle or pan – no need to oil the pan – over high heat for a couple of minutes turning the segments and rosemary halfway through.

  • To assemble the salad: scatter the salad leaves or rocket on a platter. Place the burrata in the centre, arrange the grilled nectarine slices around it and add the grilled rosemary and fresh basil. Sprinkle with crumbled sea salt flakes and a little black pepper.

  • For the dressing: add 2 tbsp of olive oil and one of white balsamic to the marinade you put aside earlier.

  • Shake well and drizzle over the burrata, nectarine segments and salad leaves. Serve immediately.