Caprese salad is good but this burrata salad with tomatoes and nectarines is even better. It’s really an upgrade to your typical caprese with tomatoes, basil, and mozzarella. In this version, we are adding in nectarines, crunchy and bitter arugula, and swapping your typical mozzarella with burrata; the newest cheese trend hitting the streets.
Well, new to some maybe, but burrata was developed in the 1920’s by a cheesemonger in southern Italy. This cheesemonger, Lorenzo Bianchino Chieppa, was trying to literally stretch his cheese and ended up making this delicacy by utilizing the scraps that he produced when making traditional cheese. Instead of throwing those scraps away, Lorenzo stretched the leftover mozzarella curd and filled it with those scraps and fresh cream and the delicacy of burrata was born.
Now, you can commonly find burrata in your local grocery story. So go get some and place that beautiful ball of cheese over your burrata salad with tomatoes and nectarines. Cut the burrata mozzarella ball open and watch the happiness drape the salad in a delicious cheesy goodness.
Serves 4 as a main, 6 as a side dish. This goes perfectly with my garlic bread.
Suggested Wine Pairing:
This would be amazingly delicious with a crisp and sparkling glass of prosecco.
Ingredients:
2 heirloom tomatoes, sliced
1 nectarine, sliced
1 shallot, thinly sliced
8 ounces of burrata at room temperature
4 cups of arugula
1/4 cup of fresh basil leaves, chiffonade
1/4 cup of balsamic vinaigrette
Freshly cracked black pepper
Instructions:
- In a large salad bowl or serving plate, make a bed of the arugula leaves. Arrange the heirloom tomatoes, nectarines, shallots, and basil over top.
- Place the ball of burrata in the center and drizzle the balsamic vinaigrette over the cheese and salad. Grind peppercorns over top.
- Bring the drama and slice the burrata over top, allowing the tomatoes and nectarines to have a quick swim in the cheesy goodness.
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