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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!

Serves 6


6 individual fresh Burrata cheese

6-8 nectarines

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.

  1. 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.

  2. 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.

  3. Reserve 1 cup for the nectarines

  4. You can store in the fridge up 5-6 days.

Nectarine pickling:

  1. Slice nectarines and place into a medium bowl.

  2. Pour over reserved 1 cup of pickling liquid leftover from the red onion.

  3. Leave approx. 45-60min until cooled.

Rocket Salad:

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.

To serve:

  1. Place dressed rocket salad on centre of each plate.

  2. Gently place burrata cheese in the centre and cut one section to allow the centre cream to escape a little!

  3. Around the burrata cheese add the pickled nectarine and red onion.

  4. Top with a drizzle of extra virgin olive oil, salt and pepper if needed.

  5. Enjoy!


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