This stunning Nectarine Burrata Salad bursts with flavor, combining juicy nectarines, peppery arugula, and creamy burrata. A simple balsamic honey vinaigrette adds a touch of sweetness, and the whole dish comes together in minutes. It’s the perfect light and refreshing option for any summer gathering.
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Nothing screams summer like a salad featuring some of the season’s best fruits. Fresh, juicy nectarines are the perfect star of the show in this simple, yet flavorful salad.
Burrata is another star ingredient in this salad. It’s an Italian fresh cheese that is in fact mozzarella that’s been formed into a thin pouch which is then filled with curd and cream. It’s very soft and oozy! The texture works incredibly well in any salad but it’s especially good in this one.
The nectarines and burrata sit atop a bed of arugula and microgreens along with cherry tomatoes, pecans and basil.
The final component is a very simple balsamic and honey vinaigrette to dress this salad. It’s a lovely choice because the sweetness works really well with the nectarines and is a great contrast to the peppery arugula.
Why This Recipe Works
This salad is easy to prepare. It takes about 15 minutes and requires just 10 ingredients, including the ingredients needed to make the dressing.
Not only is this salad pretty to look at, it’s healthy too. Nectarines are packed with nutrients that are a great source of essential vitamins and minerals including vitamin C, vitamin A, vitamin K, potassium and copper. They are also an amazing source of fiber which is very important for digestion and gut health.
Studies suggest that microgreens contain higher concentrations of vitamins and minerals when compared to their mature counterparts. They are also very rich in antioxidants.
The recipe is highly customizable and you can consider adding other ingredients such as cucumber, red onion or peppers.
Step-By-Step Instructions
Ingredients
Nectarine Burrata Salad
- 3-4 nectarines: the nectarines should be ripe, yet firm so that they aren’t mushy in the salad.
- 4 cups arugula
- 1 cup microgreens: if you can’t find microgreens, you can add more arugula.
- 1 cup cherry tomatoes (halved)
- 2 8 ounce balls burrata
- 1/2 cup pecans (roughly chopped)
- 1 large handful fresh basil, (finely chopped)
Balsamic Honey Vinaigrette
- 1/3 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- salt
- pepper
The full recipe and instructions can be found in the recipe card at the bottom of this post.
Prep!
Use a small, sharp paring knife to cut around the circumference of the nectarine. Twist the two halves until they come apart. Use the paring knife to carefully remove the pit then cut each half into slices.
Create!
On a large serving platter or plate arrange the arugula, microgreens and cherry tomatoes.
Carefully place the nectarines and balls of burrata on the platter. You can keep them whole or break them open for serving.
Scatter over the chopped pecans and basil.
Add the olive oil, balsamic vinegar and honey to a mason jar. Shake vigorously to combine. Taste and season with salt and pepper, as desired.
Present!
Pour the dressing over the prepared salad. Serve immediately.
Tips and Techniques
- Use ripe, yet still firm, nectarines so that they are not mushy when added to the salad.
- If you can’t find microgreens, you can add more arugula.
- This salad is best eaten as soon as its served. Add any leftovers to an airtight container and refrigerate for up to 24 hours.
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Nectarine Burrata Salad
Ingredients
Nectarine Burrata Salad
- 4 nectarines (ripe, but firm)
- 4 cups arugula
- 1 cup microgreens
- 1 cup cherry tomatoes (halved)
- 2 8 ounce balls burrata
- 1/2 cup pecans (roughly chopped)
- 1 large handful fresh basil (finely chopped)
Balsamic Honey Vinaigrette
- 1/3 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- salt
- pepper
Instructions
Nectarine Burrata Salad
- Use a small, sharp paring knife to cut around the circumference of the nectarine. Twist the two halves until they come apart. Use the paring knife to carefully remove the pit then cut each half into slices.4 nectarines
- On a large serving platter or plate arrange the arugula, microgreens and cherry tomatoes.4 cups arugula, 1 cup microgreens, 1 cup cherry tomatoes
- Carefully place the nectarines and balls of burrata on the platter. You can keep them whole or break them open for serving.4 nectarines, 2 8 ounce balls burrata
- Scatter over the chopped pecans and basil.1/2 cup pecans, 1 large handful fresh basil
Balsamic Honey Vinaigrette
- Add the olive oil, balsamic vinegar and honey to a mason jar. Shake vigorously to combine. Taste and season with salt and pepper, as desired.1/3 cup extra virgin olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon honey, salt, pepper
- Pour the dressing over the prepared salad. Serve immediately.
Notes
Tips and Techniques
- Use ripe, yet still firm, nectarines so that they are not mushy when added to the salad.
- If you can't find microgreens, you can add more arugula.
- This salad is best eaten as soon as its served. Add any leftovers to an airtight container and refrigerate for up to 24 hours.
