Made with white nectarines, this savory-sweet Caprese just might trump the classic version. Burrata cheese adds richness, but feel free to sub in fresh mozzarella.
1 1/2 to 2 lbs. assorted heirloom tomatoes
3 soft-ripe white nectarines (1 1/2 lbs. total)
8 ounces burrata cheese or fresh mozzarella
About 1/4 cup small fresh opal* (purple) basil leaves or regular basil leaves
10 fresh mint leaves, whole or thinly sliced
1 tablespoon Champagne vinegar
1/2 teaspoon regular or white balsamic vinegar
3 tablespoons extra-virgin olive oil
About 1/2 tsp. flaked sea salt, such as Maldon
About 1/2 tsp. pepper
How to Make It
Cut tomatoes and nectarines into large wedges and arrange on a platter. Tear burrata into large chunks and distribute over the top, along with any escaped cream (but not the liquid from fresh mozzarella, if using). Scatter basil and mint over salad.
Whisk together vinegars and oil in a small bowl. Drizzle over salad. Sprinkle with 1/2 tsp. each salt and pepper, and add more to taste if you like.
*Find at farmers' markets.
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