Nectarine, burrata & butter bean salad
With sweet tangy pickled red onions and rocket
Salad season is well and truly here, and stone fruits are in season too. Nectarines, peaches, apricots, plums - they all make beautiful additions to salads.
The sweetness works well to contrast against creamy, fatty ingredients like cheese. In this recipe, I paired nectarines with the creamiest cheese of all - burrata.
Alongside fresh, peppery rocket, wholesome butter beans, punchy pickled red onions and tomatoes too, this makes a gorgeous sharing salad or light summer dinner. I’ll be honest, I ate this whole plateful after shooting this recipe!
You’ll need (serves 4 as a sharing salad, or 1-2 as a main served with bread or a protein like chicken or fish):
3 handfuls rocket
300g jarred butter beans in stock (or 1 tin, drained)
2-3 nectarines, destoned and sliced
10 - 15 cherry tomatoes, quartered
3 heaped tbsp pickled red onions
extra virgin olive oil
1 burrata ball (about 120g drained weight)
On a large plate, start with the rocket. Add the butter beans next - if using jarred, use the stock too - it has loads of flavour in!
Evenly distribute the nectarine slices, cherry tomatoes and scatter over the pickled red onions.
Season with salt (don’t go overboard if you used the stock of the butter beans, but do still add some) and plenty of black pepper. Drizzle with some extra virgin olive oil.
Add the burrata ball to the middle. You can either serve the salad like this, or slice the burrata to open it up, then spoon out the creamy centre and dollop it over the salad. The outer skin can be torn into pieces too. Dig in.