Nectarines are an all-time favorite summer fruit, low in calories, only about 60 calories for a medium nectarine, and full of anti-oxidants, minerals and vitamins. California grows over 95% of the nectarines produced in the United States; they are plentiful during the summer months, usually from April to August. In July, they are at the peak of freshness, fully ripened and fragrant, full of robust flavor for use in pies, cobblers or simply enjoyed fresh from the produce section of your local market.
In addition, nectarines are perfect in an easy-to-prepare, fresh and light salad that brightens any meal with their vibrant color and delicious flavor. Combined with the tart ingredients in this recipe, this salad is both piquant and interesting.
Marinated Nectarine Salad with Burrata
- 2 nectarines,, thinly sliced
- 1/4 small red onion,, thinly sliced
- 1/4 cup white balsamic vinegar
- 1 teaspoon sugar
- Kosher salt and freshly ground pepper,, to taste
- 4 cups mixed greens,, such as arugula and spinach
- 1/4 cup fresh mint leaves,, chopped
- 2 Tablespoons extra virgin olive oil
- 8 ounces burrata or fresh mozzarella cheese,, cut into small pieces
- In a large salad bowl, combine nectarines, onion, vinegar and sugar.
- Season with salt and pepper and let sit for at least 10 minutes to marinate.
- With a slotted spoon, strain the nectarines and onion and set aside, keeping the liquid for the dressing.
- Pour the liquid into a measuring cup.
- In the salad bowl, add the mixed greens, chopped mint, olive oil and add enough of the reserved liquid to coat the greens.
- Cheese can be added to the salad and tossed or the salad can be placed on individual plates and topped with the cheese.