Recipes › Nectarine › Nectarine and Burrata Salad with Basil Oil
Nectarine and Burrata Salad with Basil Oil
Ripe nectarine slices arranged alongside torn creamy burrata, drizzled with a vibrant emerald basil oil and finished with flaky salt and cracked black pepper — a summer salad that is stunning in both appearance and flavor. The combination of sweet, juicy stone fruit with rich, milky burrata and herby, grassy basil oil is one of the great summer pairings. It requires almost no cooking and maximum quality ingredients.
Nectarine is in season now. More nectarine recipes, or see what to sow this month where you are.
Ingredients
- 4 medium ripe nectarines, pitted and sliced into wedgesPeaches
- 8 oz fresh burrata, torn into large pieces at room temperatureFresh mozzarella
- 1½ cups fresh basil leaves, packed
- ½ cup extra-virgin olive oil, divided — 3 tbsp for salad, rest for basil oil
- ½ tsp flaky sea salt
- ¼ tsp black pepper, freshly cracked
- 1 tbsp balsamic glaze, for drizzling (optional)
- 1 pinch red pepper flakes (optional)
Contains: milk, sulphites.
Method
- Make the basil oil: blanch basil leaves in boiling water for 10 seconds, then immediately transfer to a bowl of ice water. Drain and squeeze out all moisture. Blend blanched basil with 5 tbsp olive oil and a pinch of salt until very smooth. Strain through a fine-mesh sieve for the clearest oil, or use as-is for a more rustic version.About 8 min
- Arrange nectarine slices on a large flat platter in a single, slightly overlapping layer.About 4 min
- Tear burrata into rough pieces and nestle them among the nectarine slices, letting the creamy interior spill out.About 2 min
- Drizzle the basil oil generously over the entire platter. Drizzle with remaining olive oil and balsamic glaze if using. Finish with flaky salt, black pepper, and red pepper flakes. Serve immediately.About 3 min
Tips
- Blanching the basil before blending prevents it from oxidizing and keeps the oil a vivid, stable green.
- Bring the burrata to room temperature for 20 minutes before serving for the creamiest texture.
- This salad is completely dependent on the quality of the nectarines — use the ripest, most fragrant fruit you can find.
Ring the changes
- Add thin slices of prosciutto or serrano ham draped over the nectarines for a sweet-salty dimension.
- Replace basil oil with a mint-pistachio gremolata for a Sicilian-inspired flavor profile.
Keeping it
This salad must be assembled and served immediately. Burrata weeps liquid quickly and basil oil can cause the fruit to soften. Do not prepare ahead.
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Allotment keeper in the North East of England, the voice behind the Tony C Smith YouTube channel, and the gardener who built GrowMore CookMore. Club numbers on this page update as members log their plots. Last updated 6 April 2026.