Prep Time: 35 min.
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 salads, such as my strawberry, watermelon, feta salad, and fig bresaola salad, are always on repeat here throughout the warmer months. But whenever I can get my hands on nectarines, this heavenly recipe is the first thing I make, and I know you'll love it too.
The rose 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.
Ingredients You'll Need
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 beautiful rose.
• Serrano ham - I used eight slices of Serrano ham. You can use more, depending on the number of people you are serving.
• Burrata - Choose a creamy burrata with a soft outer shell.
• Pistachios - Roasted salted pistachios make the best pistachio crumble.
• Lemon peel - I always use organic lemon peel.
• Fresh basil - Use similar-sized, 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
1. Blend or chop pistachios and lemon peel until it resembles crumbs.
2. Place the burrata in the middle of a plate.
3. Add the Serrano ham.
4. Slice the nectarines thinly.
5. Arrange the nectarines in a rose shape.
6. Fill the space between the Serrano and burrata with the crumble.
7. Drizzle the salad with the olive oil and balsamic glaze. Season to taste.
8. Top with basil leaves.
9. Serve.
Tips for Success
• Use firm nectarines for the best results, and slice them thinly (approximately 2-3 mm thick - 1/8th inch).
• Select the softest, creamiest burrata available.
• Always start laying the nectarine slices around the outer edge first and 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
• Swap the fruit - Try sliced apples, pears, peaches, or beef tomatoes.
• Switch up the protein - Prosciutto, spicy salami, or diced chicken would also be delicious.
• Add nuts and seeds - Top with pumpkin seeds and sunflower seeds, or chop up some almonds, pecans, or macadamia. Even roasted pine nuts would be a tasty addition.
• 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 greens - Add arugula in the middle of the platter, then top with the burrata.
FAQs
How do you store leftovers?
Use a suitable sized glass container, store it in the fridge, and enjoy it within a day.
What else can I use the pistachio crumble for?
It's worth making a double portion of the crumble to top your breakfast bowl (yogurt, chia porridge, smoothie, or oatmeal). It's also delicious as an alternative to croutons on salads.
Can I make this nectarine burrata salad ahead of time?
Yes, just be sure to add the pistachio crumble, olive oil, balsamic glaze, sea salt, and pepper only when you are ready to serve.
What can I use instead of burrata?
Mozzarella, ricotta, crumbled goat cheese, or even blue cheese. If you want to avoid cheese, try chopped cherry tomatoes or avocado.
What is the size of your serving platter for reference?
It's 22 cm / 8.5 inches.
I don't have a mini food processor. Can I still make the pistachio crumble?
Yes, just finely chop the lemon peel and pistachios on a chopping board until it resembles crumbs.
Other Summer Salads
Ingredients
- 2 tablespoons pistachios (roasted)
- 2 teaspoons lemon peel
- 1 burrata
- 70 grams serrano ham
- 3 nectarines
- fresh basil leaves
- 5 tablespoons olive oil
- 4 tablespoons balsamic glaze (or reduction)
- sea salt (to taste)
- pepper (to taste)
Instructions
Serves 2.
1. Remove the pistachios from their shell. Discard any loose inner peel.
2. Slice the lemon peel into small strips.
3. Blend the lemon peel and pistachios in a small food processor until they resemble crumbs.
4. Place the burrata carefully in the middle of your serving platter.
5. Fold the Serrano ham into fluffy rosettes and arrange them around the burrata.
6. Slice the nectarines (save or eat the edge pieces).
7. Place the nectarine slices on the outer edge of your platter.
8. 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.
9. Spoon the pistachio crumble between the Serrano ham and burrata.
10. Top with balsamic glaze and olive oil.
11. Sprinkle with sea salt and pepper to taste.
12. Arrange the fresh basil leaves.
13. Serve.
Did you make and enjoy this recipe? Don't forget to tag @foodbites in your recreations on Instagram.
