Tomato, Nectarine, Cherry and Burrata Salad

This may seem like a straight forward salad recipe, however you might need some tricks to make this the ultimate summer salad pleaser.

Ingredients:

Tomatoes ( Cherry tomatoes and campari)

Nectarines

Cherries

Red Onion

Garlic

Parsley

Basil

Burrata

Olive oil

Lemon Juice

Balsamic Vinegar and honey or ( substitute for Balsamic Glaze)

Pomegranite seeds (optional)

First, let me explain that this is a seasonal salad, meaning you can make it throughout most of the summer, but you may need to adjust it slightly depending on ingredient availability. For example, this salad is truly elevated by the addition of halved cherries, but they aren’t always in season.

To start, cut the tomatoes. I use a mix of cherry tomatoes and Campari tomatoes, cutting them into quarters or wedges. These will marinate in the dressing for at least 20 minutes to enhance their flavor.

The Dressing:

For the marinade, combine minced garlic, chopped basil and parsley, olive oil, lemon juice, balsamic vinegar, and honey.

While the tomatoes marinate, prepare the rest of the ingredients. Cut the nectarines into pieces similar in size to the tomatoes. If using cherries, halve and deseed them. Finely dice the red onion.

Assembling the Salad:

Arrange everything in a shallow bowl or on a decorative plate. Start by placing the marinated tomatoes first so they don’t make everything soggy. Then, add the burrata cheese in the center and arrange the nectarines, cherries, and red onion around it. Finish with a drizzle of olive oil, freshly ground black pepper, and, if using, a sprinkle of pomegranate seeds for extra color and texture.

Enjoy!