Tomato, Nectarine and Burrata Salad

21 hours ago 1

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This is simply a elemental measurement up from the classical Caprese salad, with store-bought salsa verde (enlivened with caller basil) adding a punch of spice.

Ingredients

1 1/2 pounds ripe tomatoes, astatine country temperature, cored and chopped into big, irregular shapes
2 ample ripe nectarines, astatine country temperature, halved, pitted and torn into ample chunks
2 teaspoons reddish vino vinegar
2 teaspoons extra-virgin olive oil
1/2 spoon flaky oversea salt
1 spoon sugar
4 slices sourdough bread
1/2 cupful store-bought salsa verde (such arsenic Frontera brand)
1/4 cupful packed basil leaves
2 mean balls burrata (may substitute caller mozzarella oregon best-quality imported feta)

Nutritional Facts

Per serving

Calories
430
Fat
21 g
Saturated Fat
13 g
Carbohydrates
43 g
Sodium
850 mg
Cholesterol
60 mg
Protein
23 g
Fiber
4 g
Sugar
13 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Salad Feasts: How to Assemble the Perfect Meal," by Jessica Elliott Dennison (Hardie Grant, 2018).

Tested by Joe Yonan.

Published August 19, 2018

Updated March 16, 2026