This Marinated Nectarine Salad is the perfect showcase for fresh nectarines. The fruit is lightly pickled then tossed with the greens and soft cheese for a Gr8 starter or light main dish.
This Marinated Nectarine Salad was part of Kyle and Joel's Night in Margaritaville Gr8 Dinner. It was the perfect complement to the rest of the menu.
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.
This is definitely a seasonal salad!
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.
The light pickling of the fruit creates a natural counterpoint to the sweetness and makes the nectarines even more succulent.
And the pickling juices make a natural vinegar for the salad when tossed with the olive oil.
Be sure to use a nicely flavored extra-virgin olive oil that you enjoy whenever you make your own salad dressing.
Other Gr8 Summer Salads:
- Salad with Strawberries and Greens
- Tomato, Feta, and Watermelon Salad
- Cucumber, Tomato, and Mint Salad
- Pineapple Cole Slaw with Sesame
- Burrata and Tomato Salad
- Warm Potato Salad with Spinach and Bacon Vinaigrette
- Grilled Veggie Potato Salad
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Marinated Nectarine Salad with Burrata
- 2 nectarines, thinly sliced
- ¼ small red onion, thinly sliced
- ¼ cup white balsamic vinegar
- 1 teaspoon sugar
- Kosher salt and freshly ground pepper, to taste
- 4 cups mixed greens
- ¼ 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.
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