Burrata With Pickled Nectarine And Red Onion Salad
The vibrant colours of this dish is just gorgeous! It’s hard to resist when Burrata cheese is sitting in your fridge, my family love it and barely lasts 24hrs in my home! This is a perfect summer dish of creamy Burrata, pickled nectarine and red onion, rocket salad dressed in extra virgin olive oil, red wine vinegar, salt, pepper and mint! This is major deliciousness!
6 individual fresh Burrata cheese
Pickled red onion – see below
Pickled nectarine – see below
1 large or 2 medium red onions
400g rocket salad
Extra Virgin Olive Oil
Red Wine Vinegar
Salt and Pepper to taste
Handful fresh mint leaves
Red Onion pickling:
1 medium red onion, thinly sliced
2 cups red wine vinegar
2 tbsp sugar
2 tsp salt
Optional flavourings: pinch dried chilli, ½ tsp coriander crushed seeds or small sprig thyme.
Place vinegar, sugar, salt and optional flavouring in a saucepan over medium-high heat and bring to the boil. Reduce heat to low and simmer, uncovered for approx. 5 min.
Peel and thinly slice the onions and place into a bowl. Pour only 1 cup of the hot vinegar liquid over onions and stir gently to allow the flavours to develop. Leave approx. 45-60min until cooled.
Reserve 1 cup for the nectarines
You can store in the fridge up 5-6 days.
Slice nectarines and place into a medium bowl.
Pour over reserved 1 cup of pickling liquid leftover from the red onion.
Leave approx. 45-60min until cooled.
Place rocket leaves in a medium bowls and lightly dress with a little Extra Virgin Olive oil, red wine vinegar, salt and pepper to taste. Do not drench the salad in the dressing.
Place dressed rocket salad on centre of each plate.
Gently place burrata cheese in the centre and cut one section to allow the centre cream to escape a little!
Around the burrata cheese add the pickled nectarine and red onion.
Top with a drizzle of extra virgin olive oil, salt and pepper if needed.