AAlthough France and Italy are located on the other side of the water, when it comes to getting the perfect peach or nectarine, it can seem as if they are on the other side of the world. Grilling is an excellent way to bring out the best in stone fruits that may never ripen. A hot grill caramelizes the sugars, and the heat and smoke bring out all those juicy flavors—perfection in this simple burrata salad designed to banish fall.
Grilled nectarine and burrata salad with pickled onions, tomatoes and mint
Although nectarines should be firm so they don’t fall apart on the grill, choose the ripest tomatoes you can find.
Preparatory school 35 minutes
He cooks 10 minutes
serves 4
1 red onion, Peeled and cut into thin slices
2 tablespoons good quality white vinegar
2 teaspoons fine sugarOr honey
Salt and pepper
40 grams pumpkin seeds
2 unripe nectarines
4-5 tablespoons extra virgin olive oil
1 optioncut in half
300 grams of small yellow or red tomatoesBad
2 large handfuls Mint leavescoarsely chopped
Rocket 80 grams
Juice of half a lemon
250 grams burrata
Place the onions in a small bowl, add the vinegar and fine sugar, and stir until coated. Season and set aside.
Place the pumpkin seeds in a small frying pan over medium heat and toast them for a few minutes, shaking the pan every now and then, until they are slightly toasted all over. We take it out on a plate and leave it aside.
Place the grill tray over medium to high heat. Run a sharp knife around the seam of the nectarine, pulling it in half and gently removing and discarding the stones without damaging the flesh. Cut each half into quarters, then place in a bowl, toss with a tablespoon of oil, and season. When the baking sheet is hot, grill the nectarine slices for a few minutes on each side, until char marks appear but still hold their shape (you can also do this under a hot grill).
Place the cucumbers, tomatoes, mint, and arugula in a large bowl, then squeeze the lemon juice over them, drizzle with a few tablespoons of oil, and season well. Gently toss, then arrange on individual salad platter or plates.
Open the burrata and tear it into pieces over the salad, adding nectarine slices as you do so. Drizzle over the pickled onions, season with the pickling liquid, season with freshly ground black pepper, a pinch of sea salt, and a final drizzle of your best olive oil. Sprinkle with pumpkin seeds and eat at once.
And for simple flexibility…
This salad would also be delicious with processed jam slices in the mix. If you’re avoiding dairy, leave out the burrata and serve with garlic toast.
