Celebrate summer with this pretty fruit and cheese salad.
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.
Photo: Greg DuPree
Using ripenectarinesis key so that their juices marry with the light dressing.
Can’t find nectarines?
Any stone fruit would taste great here.
Try cherries, peaches, or apricots, or a mix.
total), pitted and sliced 14 in.
thick
1teaspoonlemon zest plus 1 Tbsp.
Stir in onion, pressing down to submerge.
Set aside, stirring occasionally, until onion is slightly pink, about 10 minutes.
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 112 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.
