As someone perpetually chasing the open air from my tiny urban dwelling, I take inspiration from chefs that can transport me to new destinations, seasons, and communities with a simple recipe. This Burrata Nectarine Salad comes from Chef Helene Henderson’s Malibu Farm cookbook and reminds me of the excitement of the first few weeks of summer. You know, the one where your friends come over for that first evening backyard hang.
Chef Helene started Malibu Farm with a series of farm-to-table dinners on her very own farm in Malibu, California. Recipes from Malibu Farm are simply prepared, using whole wheat flour, grains, vegetables, and fruits. I love that it goes back to the roots of cooking, with no secret ingredients involved.
Try out the Burrata Nectarine Salad the next time you’re hosting friends, or craving a flavorful bite. A lovely tidbit from Helene: “In the summer, I make [this salad] with nectarines or peaches; in the fall, I make it with figs or persimmons. In the winter, I use black grapes. It should be enjoyed all year round.” 
Burrata Nectarine Salad
- Total Time: 20 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Sweet and savory summer salad with juicy nectarines, creamy burrata, and a tangy pomegranate dressing. A simple yet elegant appetizer or light lunch.
Ingredients
- 1/8 cups (30 ml) balsamic vinegar
- 3 tablespoons (44 ml) pomegranate molasses or maple syrup
- 1 teaspoon chopped shallot
- 1/4 cups (59 ml) olive oil
- Salt
- 1 bunch arugula
- 4 ripe peaches or nectarines, sliced
- 1 8-ounce ball of burrata cheese, shredded
- Sesame seed candy (recipe follows)
- Fresh mint, chopped
- Pomegranate seeds
- 1/3 cups (79 ml) sugar
- 1/2 cups (118 ml) toasted sesame seeds
Instructions
- Whisk together all dressing ingredients in a large bowl.
- Toss arugula and nectarines in the dressing, then scatter burrata cheese on top.
- Garnish with sesame seed candy and mint.
- Sesame Seed Candy:
- In a small, dry skillet over medium heat (approximately 350°F/177°C), add 1/3 cup sugar.
- Let the sugar melt without stirring; reduce heat if it starts to burn.
- Once the sugar begins to melt, stir in ½ cup toasted sesame seeds.
- Pour the mixture onto a lightly greased sheet pan and let cool.
- Once cool, break or cut into small pieces.
Notes
- For optimal flavor, use very ripe but firm nectarines. Slightly underripe nectarines will lack sweetness.
- If burrata is unavailable, substitute fresh mozzarella or ricotta cheese for a similar creamy texture.
- To make the salad ahead, prepare the dressing and toss the arugula and nectarines separately. Add the burrata and garnish just before serving to prevent it from becoming soggy.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 20
- Sodium: 200
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 10
- Cholesterol: 50
Frequently Asked Questions
Can I use peaches instead of nectarines in this salad?
Yes. The recipe specifies either peaches or nectarines. Choose ripe but still firm fruit so it holds its shape after slicing.
What is sesame seed candy and how do I make it?
Sesame seed candy is made by toasting sesame seeds and mixing them with molten sugar or honey, then spreading the mixture thin to harden. Once cooled, it is broken into shards for garnish.
How should I handle burrata for a salad topping?
Burrata is best served at room temperature. Remove it from the refrigerator 15-20 minutes before plating, then tear or shred it gently over the salad so the creamy interior spreads across the greens.
What is pomegranate molasses and where can I find it?
Pomegranate molasses is a thick, tart syrup made from reduced pomegranate juice. It is available at Middle Eastern grocery stores and in the specialty condiment section of larger supermarkets.
