This salad is super easy and takes no time at all to pull together. Using fresh, but not too squishy nectarines is important and if you cant find burratta, a good quality mozzarella will work just fine.

Griddled Nectarine & Burrata Salad

Serves 2/3 people


1 2 or 3 nectarines, stone taken out and cut into quarters

1 Buratta Ball - torn into chunks

1 bag of rocket or mixed salad leaves

ciabatta loaf - sliced into 1 inch thick pieces.

olive oil

2tsp mixed herbs

25-50g pine nuts - toasted

Balsamic glaze to finish


Pre set the oven to 180 degrees. drizzle olive oil on a baking tray and add half the mixed herbs and some salt and pepper. Lay on top the sliced ciabatta and move them around to collect the oil. Drizzle a tiny bit more oil on top and the rest of the mixed herbs.

Put in the preheated oven for 7-8 minutes until golden and lightly toasted.

Put a griddle pan or a frying pan on a medium heat and add some olive oil. add the nectarine quarters flesh side down and allow to cooked for a couple of minutes until slightly brown. Do not over do this part or they will go mushy.

On a pretty platter plate, lay down the salad leaves and add the torn buratta. Lay over the top the warm nectarine pieces and the toasted pine nuts.

Season to taste and drizzle with the balsamic glaze.

Lay the toasted ciabatta along side the salad and serve.


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