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Level up your salad game with this showstopping nectarine salad. It’s made with Serrano ham, creamy burrata, fresh basil, and a zesty pistachio crumble, which is so good you’ll want to sprinkle it on everything!
Summer sides, such as my strawberry watermelon salad, and fig bresaola salad, are always on repeat throughout the warmer months. But whenever I can get my hands on nectarines, this recipe is the first thing I make, and I know you’ll love it too.
Recipe Tip
The flower shape is easier than it looks, but if you’re short on time, simply arrange the ingredients in sections on a platter and sprinkle with the crumble.
Serve the salad with my no-knead focaccia for an easy, impressive lunch or dinner, or enjoy it as a colorful side at BBQs, picnics, or dinner parties.
Nectarine Salad Ingredients
Please be sure to scroll down to the recipe card below for the complete details!
- Nectarines: I like to use firm but ripe nectarines for this recipe so that I can slice them thinly. The thinner the slices, the easier it is to make a flower.
- Serrano ham: You need about eight slices of Serrano ham.
- Burrata: Choose a creamy burrata with a soft outer shell for the best flavor.
- Pistachios: Roasted, salted pistachios for added crunch.
- Lemon peel: I prefer organic lemons for the peel.
- Fresh basil: Use smaller fresh basil leaves for symmetry.
- Dressing: Top with mild extra virgin olive oil and a sweet balsamic glaze (or reduced balsamic vinegar).
How to Make A Nectarine Salad
- Prepare the crumble: Blend the pistachios and lemon peel until they resemble crumbs.
- Assemble the salad: Place the burrata in the middle of the plate and surround it with the Serrano ham. Slice the nectarines thinly, and arrange them in a flower shape.
- Fill the space between the Serrano and burrata with the crumble.
- Drizzle the salad with the olive oil and balsamic glaze. Season to taste and top with basil leaves.
Tips for Success
- Use firm nectarines for the best results. Slice them thinly (approximately 2-3 mm thick – 1/8th inch).
- Select the softest, creamiest burrata available.
- Start by laying the nectarine slices around the outer edge, then work your way towards the middle. Place the next row between the ones above it.
- Be sure to choose a flat platter (mine was slightly angled, which makes it harder for the outer pieces to stay put when shaping the nectarine rose).
Possible Variations
- Nectarine: Sliced apples, pears, or other stone fruit such as fresh peaches, plums, or apricots.
- Serrano: Prosciutto, spicy salami, diced chicken, or steak would also be delicious.
- Pistachios: Top with pumpkin seeds and sunflower seeds, or chop up some almonds, pecans, walnuts, or macadamia nuts. Even roasted pine nuts would be a tasty addition.
- Basil: Or fresh mint, cilantro, or dill.
- Burrata: Feta cheese, mozzarella, ricotta, crumbled goat cheese, or even blue cheese.
- Dressing: Swap for a Dijon mustard, olive oil, lemon juice, and honey vinaigrette.
- Grill the nectarine slices to make a delicious grilled nectarine salad.
- Spice it up: Sprinkle with chili flakes or add them to the pistachio crumble for a hint of heat.
- Add-ins: Add arugula, red onions, avocado, or beef tomatoes.
How to Store Leftovers
Keep leftovers in an airtight container in the fridge and enjoy within 1 day.
FAQs
It’s worth making a double portion of the crumble to top your breakfast bowl (yogurt, chia pudding, smoothie, or oatmeal). It’s also delicious as an alternative to croutons on salads, like on my tomato caprese.
Yes, just be sure to add the pistachio crumble, olive oil, balsamic glaze, sea salt, and pepper only when you are ready to serve.
It’s 22 cm / 8.5 inches.
Yes, just finely chop the lemon peel and pistachios on a chopping board until they resemble crumbs.
More Summer Salads
Nectarine Salad
Ingredients
- 2 tablespoons pistachios, roasted
- 2 teaspoons lemon peel
- 1 burrata
- 70 grams serrano ham
- 3 nectarines
- basil leaves, fresh
- 5 tablespoons olive oil
- 4 tablespoons balsamic glaze, or reduction
- sea salt, to taste
- pepper, to taste
Instructions
- Remove the pistachios from their shell. Discard any loose inner peel.
- Slice the lemon peel into small strips.
- Blend the lemon peel and pistachios in a small food processor until they resemble crumbs.
- Place the burrata carefully in the middle of your serving platter.
- Fold the Serrano ham into fluffy rosettes and arrange them around the burrata.
- Slice the nectarines (save or eat the edge pieces and toss the pits).
- Place the nectarine slices on the outer edge of your platter.
- Working your way inwards, arrange the next row between the slices above it. Keep going this way until you get to the Serrano ham center.
- Spoon the pistachio crumble between the Serrano ham and burrata.
- Top with balsamic glaze and olive oil.
- Sprinkle with sea salt and black pepper to taste.
- Arrange the fresh basil leaves.
- Serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
