Nectarines are all dressed up in pickling juice and then tossed together with creamy burrata, fresh mint, and arugula to make a salad that is worth getting excited about!
Summer peaches are kind of a big deal. They foster rivalries across state lines that then somehow manifest themselves on the football field.
Oh, you thought those games were actually about showcasing athletic ability?
Uh, no. It’s all about the peaches.
To be honest, though, I’m all about the underdog.
For this Yankee, who has absolutely no stake in the peach game, nectarines are where.it’s.at.
It’s a fuzzy skin thing, and I’m just more of a bareback kinda girl.
Plus now that I’ve discovered what a glorious thing pickled nectarines are, I can’t really imagine eating any other stone fruit any other way. They are sweet and savory and pair so perfectly with burrata, which is kind of the creamiest of creamy cheeses.
Which begs the question – how have I not been eating this every day every summer for my entire life?!?
And now I have 26 years of pickled nectarine/burrata combo deprivation to make up for in the span of, oh, 23 days (you know, when autumn is officially here)!!!!!
Let’s get on this.
- 2 nectarines, thinly sliced
- ¼ small red onion, thinly sliced
- ¼ cup white wine vinegar
- 1 tsp sugar
- kosher salt and freshly ground black pepper
- 4 cups arugula
- 1 cup fresh mint leaves, torn
- 2 tbsp olive oil
- 8 oz burrata, cut or torn into 1" pieces
- Toss the nectarines, onion slices, vinegar and sugar in a large bowl. Season with salt and pepper and let sit for 10 minutes.
- Strain the pickling liquid out of the pickled nectarines and reserve, whisking together with the olive oil. Toss together the greens, mint, and pickling liquid/oil mix.
- Serve greens with nectarines, onions, and burrata. Season with salt and pepper.