Food Recipes Nectarine-and-Burrata Salad 5.0 (1) 1 Review Celebrate summer with this pretty fruit and cheese salad. By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Updated on September 3, 2022 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 20 mins Total Time: 20 mins Servings: 8 The saying goes that we eat first with our eyes, and in the case of this summery salad, it's as beautiful as it is irresistible. Juicy, olive oil-slicked nectarines nestle up alongside tangy pickled onions and creamy burrata. A scattering of mint leaves and salty Marcona almonds balance the rich flavors. Using ripe nectarines is key so that their juices marry with the light dressing. Make sure to use your favorite olive oil for drizzling as it will add even more flavor to this salad. Can't find nectarines? Any stone fruit would taste great here. Try cherries, peaches, or apricots, or a mix. P.S. Keep the quick pickle recipe in your back pocket—they're perfect for piling on tacos, roasted meat, or tossing into salads. Ingredients ¼ cup white wine vinegar ½ cup very thinly sliced red onion (from 1 small onion) 7 medium semi-firm nectarines (2¾ lb. total), pitted and sliced ¼ in. thick 1 teaspoon lemon zest plus 1 Tbsp. fresh juice (from 1 lemon), divided 1 teaspoon flaky sea salt, plus more for serving Freshly ground black pepper 2 tablespoons olive oil, plus more for serving 2 4-oz. balls burrata cheese, drained, at room temperature ½ cup Marcona almonds, roughly chopped ¼ cup loosely packed small mint leaves Directions Microwave vinegar in a small microwave-safe bowl on high until hot, about 30 seconds. Stir in onion, pressing down to submerge. Set aside, stirring occasionally, until onion is slightly pink, about 10 minutes. Meanwhile, toss nectarines with lemon juice, salt, several grinds of pepper, and oil in a large bowl. Transfer mixture to a large platter and make 2 wells in the salad. Place 1 burrata ball in each well. Cut a long X (about 1½ inches) on top of each burrata ball. Drizzle burrata and salad with oil. Drain onion mixture; discard vinegar. Top salad with quick-pickled onion, lemon zest, almonds, and mint. Sprinkle with more flaky sea salt and pepper. Make Ahead Refrigerate onion mixture in an airtight container for up to 3 days. Rate it Print