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Fresh Nectarine Caprese Salad with Creamy Burrata

Fresh Nectarine Caprese Salad - featured image

A quick and easy salad featuring juicy nectarines, creamy burrata, fresh basil, and a tangy balsamic glaze. Perfect for warm weather and last-minute gatherings.

Ingredients

Scale
  • 34 medium ripe but firm fresh nectarines
  • 8 oz (225 g) creamy burrata cheese
  • A handful of fresh basil leaves
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic glaze
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • Optional: 2 tbsp toasted pine nuts
  • Optional: 1 cup arugula or baby greens

Instructions

  1. Wash and slice nectarines into 1/4-inch (6 mm) thick wedges, keeping slices intact for presentation.
  2. Gently drain excess liquid from burrata and tear into bite-sized chunks. Place in a bowl and set aside.
  3. If making balsamic glaze, pour 1/2 cup (120 ml) balsamic vinegar into a small saucepan and simmer over medium-low heat until reduced by half and syrupy, about 8-10 minutes. Let cool.
  4. On a serving platter, alternate nectarine slices with burrata pieces, layering fresh basil leaves in between. If using arugula, scatter it on the base or around edges.
  5. Drizzle extra virgin olive oil and balsamic glaze evenly over the salad. Sprinkle sea salt and freshly ground black pepper to taste. Optionally, scatter toasted pine nuts on top.
  6. Let the salad rest at room temperature for 10 minutes before serving to allow flavors to meld and burrata to soften.

Notes

Let the salad rest at room temperature for 10 minutes before serving to enhance flavor and texture. Use ripe but firm nectarines for best results. Tear burrata by hand to preserve creaminess. Make your own balsamic glaze for fresher taste or use store-bought. Assemble salad just before serving to avoid sogginess.

Nutrition

Keywords: nectarine salad, caprese salad, burrata, fresh basil, balsamic glaze, summer salad, easy salad, vegetarian