Sweet, juicy European nectarines bring a fresh summer character to this colourful salad. Paired with creamy burrata, cherry tomatoes, fresh basil and toasted pine nuts, they create a delicious balance of sweet and savoury flavours.
Ingredients
- 3 ripe but firm nectarines
- 250 g burrata
- 200 g cherry tomatoes
- 80 g rocket
- ½ small red onion
- A handful of fresh basil leaves
- 30 g pine nuts
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- Salt
- Freshly ground black pepper
Method
- Wash the nectarines, remove the stones and cut them into wedges.
- Heat a grill pan over medium-high heat and grill the nectarine wedges for about 1–2 minutes on each side, just until lightly caramelised. Set aside to cool slightly.
- Toast the pine nuts in a dry pan for 2–3 minutes until lightly golden.
- Halve the cherry tomatoes and thinly slice the red onion.
- Arrange the rocket, cherry tomatoes, red onion and grilled nectarines on a large serving plate.
- Place the burrata in the centre and scatter the fresh basil leaves and toasted pine nuts over the salad.
- Drizzle with extra virgin olive oil and balsamic vinegar, then season with a little salt and freshly ground black pepper.
Serving suggestion
Serve immediately while the nectarines are still slightly warm and the burrata is creamy. Pair with slices of rustic bread for a simple summer lunch or serve as a colourful starter for sharing.