I bought myself a flat of nectarines. I’m not sure what I was thinking because Cooper doesn’t want to even try one and my husband does not think to eat a piece of fruit when he’s hungry. So, this means I will be eating nectarines for the next week now. I’ve already learned that I cannot eat one while driving home from work, unless I feel cool with stains all over my clothes and a sticky steering wheel. Ew and Noooo.
And then I saw this recipe in a recent Sunset Magazine issue…It had been sitting on my nightstand taunting me for the past week. The stars aligned and the nectarines arrived and so here we are. This is it.
I’ve made a salad like this before but with watermelon and some slightly different ingredients. But with the nectarines, the texture is a bit different. There’s a sweetness that catches up with you after you’re almost done with a bite. The salt and the white balsamic vinegar add such a beautiful tang. One minute you’re enjoying a tomato and the next a nectarine. It’s all good. If you haven’t added mint and nectarines to your Caprese, you MUST. My husband, the non-fruit eater approved and that’s saying a lot!
And we’re off!
We start with the dressing. It’s super simple.
We cut up our fruits. Keep them roughly the same size.
I had a combination of yellow nectarines & white. I think it makes the salad extra pretty.
Burrata gets torn. (I added olive oil on top of the shreds just to entice you!)
We compose our salad. I served mine on a baking sheet. That would make a nice entrance at a party!
Drizzle the white balsamic dressing on top.
The cold burrata is wonderful with the juicy nectarines.
Caprese gets elevated!
recipe adapted from Sunset Magazine
- 2-3 large heirloom tomatoes
- 2 ripe nectarines
- 8 oz. bur rata cheese, or fresh mozzarella
- 1/4 cup fresh basil
- 8 mint leaves
- 1 tablespoon white wine vinegar
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon flaked sea salt
- 1/2 teaspoon fresh cracked pepper
Cut the tomatoes and nectarines into large wedges and arrange on a platter. Tear burrata into large chunks and distribute over the top. Scatter basil and mint over salad.
Whisk together vinegar and oil in a small bowl. Drizzle over salad. Sprinkle with salt and cracked black pepper to taste.