Juicy, sweet nectarines shine in this modern caprese salad. Grilling your nectarines brings a bitter touch of burnt sugar which contrasts nicely with the sweetness of the fruit and the zip of the shallots and vinaigrette. If your fruit is overripe, we don’t recommend grilling. If your fruit is under ripe, grilling will actually improve the flavor and soften the flesh. You can substitute nectarines for peaches, plums, or apricots -- just about any stone fruit works here!
8 oz of burrata
2 ripe nectarines
1 cup of fresh basil
¼ cup of vinaigrette or more to taste
Flaky sea salt
Zest of 1 lime
Feel free to let your creative juices flow with this recipe! It can be arranged on a plate with more structure or scattered like we have it here.
Cut nectarines into ⅛ slices. Grill on one side until char marks appear (about 5 minutes) then remove to a plate.
Tear the burrata with your hands and scatter it on a serving dish, or individual plates. It might gush as it’s filled with a cream, but that’s okay! Arrange the sliced nectarines on top of the cheese. Top with the pickled shallots and basil. Drizzle with your lemon-thyme vinaigrette, flaky sea salt, and zest lime directly over everything.