This is one of two fantastic salads that I’ve made recently (the other is a similar one, but using peaches, shredded chicken, and avocados). This Bon Appetit recipe has made its way all over the Internet…but it really lives up to the hype! Luke loves this salad too, so it’s a win-win. We usually have it with grilled chicken, but I think it would go with almost anything.
NOTES // I usually halve the recipe if it’s just Luke and me. Also, we can’t get buffalo mozzarella here, so I just use fresh mozzarella. Also, Luke didn’t like the mint, so I leave that out of the bowl and just add some to my salad.
2 nectarines, thinly sliced
1/4 cup white wine vinegar
1 tsp sugar
Kosher salt, freshly ground pepper
4 cups mixed bitter greens (I used an arugula-spinach mix)
1 cup fresh mint leaves
2 tablespoons olive oil plus more for drizzling
8 ounces burrata or fresh mozzarella, cut or torn into 1-inch pieces
Add the nectarines, vinegar, sugar and salt to a bowl; toss together. Let marinate for 10 minutes. Pour off the extra “juice,” and reserve. Add the greens to the bowl, mix the olive oil with 2-3 T. of the pickling juice and toss over the salad. Serve over the torn mozzarella. Serves 4.