Pickled nectarine cuts the rich, creamy burrata in this bright summertime salad.
Recipe information
Total Time
15 minutes
Yield
4 Servings
Ingredients
2
nectarines, thinly sliced
1
/4 cup white wine vinegar
1
tsp sugar
Kosher salt, freshly ground pepper
4
cups mixed bitter greens (such as arugula and mizuna)
1
cup fresh mint leaves
2
tablespoons olive oil plus more for drizzling
8
ounces burrata or fresh mozzarella, cut or torn into 1-inch pieces
Need to make a substitution?
Preparation
Step 1
Toss nectarines, onion, vinegar, and sugar in a large bowl; season with salt and pepper. Let sit 10 minutes.
Step 2
Pour off pickling liquid from nectarines and onion, reserving liquid. Add greens, mint, 2 tablespoons oil, and 2–3 tablespoons reserved liquid; toss to combine.
Step 3
Place burrata on plates, top with salad, and drizzle with oil. Season with salt and pepper.
Nutrition Per Serving
Calories (kcal) 280 Fat (g) 20 Saturated Fat (g) 8 Cholesterol (mg) 45 Carbohydrates (g) 12 Dietary Fiber (g) 2 Total Sugars (g) 8 Protein (g) 14 Sodium (mg) 480