Grilled Nectarine and Burrata Salad

 

Fresh juicy nectarines are perfect to grill on the BBQ and to serve in a light Mediterranean style salad of tomatoes, salad greens, and crusty bread. Top off the salad with an herb dressing drizzled over creamy burrata.

INGREDIENTS:

  • 5 yellow nectarines

  • 400g Tomatoes (mixed colours and sizes)

  • 3 handfuls of mixed greens (different coloured leaves, radicchio if you'd like some pink!)

  • 1 ½ slices crusty day-old bread

  • 2 burrata balls

  • 1 Handful of basil leaves (plus extra for serving)

  • ½ handful of mint leaves (plus extra for serving)

  • Olive oil for grilling

For the herb dressing:

  • 2 tbsp finally chopped basil

  • 2 tbsp finally chopped mint

  • 3 tbsp olive oil

  • Juice of half an orange

  • 1 tbsp pistachio nuts finally chopped

  • Pinch sea salt

 

 

METHOD: 

  1. Heat a grill pan or BBQ grill up to medium to high heat.

  2. Slice the nectarines in half and twist each side to come away from the seed. If the nectarines do not easily come away from the seed slice off cheeks from the seed instead.

  3. Brush on a little olive oil on the grill and the flesh side of the nectarines, place flesh side down on the grill. Once the nectarines develop nice grilled char marks take them off the grill and set aside.

  4. In a large mixing bowl combine the mixed greens along with the tomato’s sliced into halves or quarters for large tomatoes. Roughly rip up the crusty bread into small pieces and add to the mixing bowl along with the basil and mint leaves.

  5. To make the dressing combine all of the ingredients into a small jar with a lid, shake well to combine. Add a little more orange juice if you like a more liquid dressing.

  6. Spoon over half of the dressing into the salad bowl and toss to coat.

  7. Arrange the salad over a large platter, place the grilled nectarine cheeks and some cut into halves over the top along with the burrata. Spoon over the remanding herb dressing and extra fresh basil and mint leaves.

 

Prep / cook time: 25 minutes

Serve: 4 people

Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.