A simple but delicious salad that follows the seasons and can be loaded with anything from persimmons to grapes as the year progresses.
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 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 with a series of farm-to-table dinners on her very own farm in Malibu, California. 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.”Print