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
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
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.