Tomasina Meyers recipe for grilled nectarines and burrata with pickled onions | food

aAlthough France and Italy are across the water, when it comes to getting the perfect peaches or nectarines, it may seem as if they are on the other side of the world. Grilling is an excellent way to bring out the best in fruits that never ripen. The hot grill caramelizes the sugars and the heat and smoke bring out all those juicy flavors—perfection in a simple burrata salad designed to keep fall away.

Grilled nectarine and burrata salad with pickled onions, tomatoes and mint

While the nectarines should be firm, so they don’t crumble on the grill, choose the most ripe tomatoes you can find.

to equip 35 minutes
cook 10 minutes
serve 4

1 red onionAnd the Peeled and finely chopped
2 tablespoons high quality white wine vinegar
2 teaspoons fine sugar
or honey
Salt and Pepper
40 gm pumpkin seeds
2 unripe nectar
4-5 tablespoons extra virgin olive oil

1 cucumberhalved lengthwise, seeded and cut into diagonal pieces
300 g of yellow or red tomatoesHalf
2 large handfuls Mint leavescoarsely chopped
80 grams rocket
juice of half a lemon
250gm burrata

Put the onions in a small bowl, add the vinegar and caster sugar, and stir until covered. Season and set aside.

Place the pumpkin seeds in a small skillet over medium heat and let them roast for a few minutes, shaking the pan every now and then, just until they are lightly toasted. Set it aside on a plate and set it aside.

Put a frying pan on medium high heat. Run a sharp knife around the seam of the nectarine, pull it in half and gently remove the stones and discard without damaging the meat. Cut each half into quarters, then put them in a bowl, stir with a tablespoon of oil and season. When the griddle is hot, grill the nectarine slices for a few minutes on each side, until charcoal marks appear but still hold their shape (you can also do this under a hot grill).

Put the cucumber, tomato, mint and watercress in a large bowl, squeeze over the lemon juice, drizzle with a few tablespoons of oil and season well. Gently stir and arrange on a plate or individual salad bowls.

Open the burrata and cut it into pieces. On top of the salad, place the nectarine slices into the nectarine slices as you do. Drizzle over pickled onions, dress their pickled drink and season with freshly ground black pepper, a pinch of sea salt, and a final drizzle of your best olive oil. Sprinkle pumpkin seeds and eat them once.

And for a simple bend…

This salad would also be delicious with sliced ​​bacon jamun in the mix. If you avoid dairy, leave out the burrata and serve it on garlic toast.

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