Stone fruit season might be my favorite time of the year for produce. Nectarines especially are my weakness- I love their versatility. Last week we had tuna cakes with arugula and nectarines- it was so good I think I’m going to make it again this week. Nectarines on ricotta toast or waffles for breakfast, in ice cream or sorbet, as a chutney, in a crisp- so many ways to enjoy them while they’re here. Pairing them with dark cherries and creamy burrata, this salad is super quick to whip up, but makes a big impression on the table, with all those vibrant colors. Start a meal with it, or serve on top of some greens for a light meal. It even makes a fresh (and only a little bit naughty) dessert- perfect for warm summer nights.
Stone Fruit & Burrata Salad
Prep time: 15 minutes
Serves: 4-6
Ingredients:
4 ripe nectarines
1/2 pound cherries (whichever variety you like best)
Juice of half a lemon
8 oz burrata cheese
8-10 fresh mint leaves
Salt, to taste
Directions:
Wash and thinly slice nectarines. Pit cherries (my favorite cherry pitter is this simple contraption), then slice in half. Toss cherries and nectarines in lemon juice. I use separate bowls to keep the cherries from staining the nectarines- it’s not necessary, just prettier. ;)
Wash and dry mint leaves. Stack leaves, then roll and thinly slice (aka chiffonade). Slice burrata.
Layer nectarines and cherries in serving bowl. Top with sliced burrata. Sprinkle on mint and salt, to taste.
Original recipe, styling, and photography by Danae Horst for The Jungalow. For more Danae, find her on Instagram.
from The Jungalow http://ift.tt/2adN4oV
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