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Burrata Salad with Grilled Nectarines, Pickled Shallots & Pistachios

This Burrata Salad with Grilled Nectarines, Pickled Shallots & Pistachios is a delicious celebration of summer. With just 5 ingredients, this classic vegetarian starter is simplicity itself and is ready in 20 minutes!

Burrata, Nectarine and Pickled Shallots with Pistachios

It’s Getting Hot in Here

If you’ve been online in the past week or so, you may have noticed the furious debate raging online over Burrata. Yes. Over Burrata cheese. Tempers are frayed, nostrils are flaring and knives are out. 

Shots were fired when Grubstreet published “A Big Fat Blob of Boring Can we cool it with the burrata balls“.

Now, I’m firmly in the “Burrata is a Thing of Beauty” camp.  

While I agree fully that things can feel tired and insipid, especially when they’re not done properly. But when they are done properly…. well, you may just end up with a much-loved classic that checks all the boxes.

And that’s what this Burrata Salad with Grilled Nectarines, Pickled Shallots & Pistachios is about. And if you’re low on time and looking for other tasty dishes, try these quick and easy recipes.

What is Burrata?

Burrata is a fresh Italian cheese made from mozzarella and cream. It originated in the Apulia region of Italy, specifically in the town of Andria. 

The name “burrata” comes from the Italian word meaning “buttered.” The exact origins of burrata are unknown, but it is believed to have been created in the early 1900s. One story is that it was invented by a cheese maker named Lorenzo Bianchino Chieppa, who was looking for a way to use up the leftover scraps of mozzarella. 

He created a cheese with a soft, creamy center filled with mozzarella and cream, which quickly became a favorite in the region.

Why I Think Burrata is Really Grate

Burrata has a rich, milky flavour with a hint of sweetness. The texture is soft and creamy, with a slight stringiness and the inside is filled with stracciatella, which is a shredded mozzarella mixed with cream. It’s a versatile cheese that can be enjoyed in many different ways and is often served as an appetizer or antipasto, with fresh bread or crackers. It can also be added to salads, pasta dishes, or pizzas.

 

Burrata Salad

Getting the Best out of Your Burrata

It’s hugely important to take your burrata out the fridge and allow it to come to room temperature.  As with most cheeses, bringing it to room temperature allows the flavours to fully develop. And, bringing the burrata to room temperature will also let you experience the full creaminess of the cheese, which is lost when it’s cold. 

Beautifully Balanced Burrata Salad

This recipe is often made with peaches, but I’ve made it with nectarines, and the interplay of ingredients makes for a beautifully balanced burrata salad. The pickled shallots add a tanginess that balances the creamy richness of the burrata, the grilled nectarines lends sweetness and a bit of sourness, while the pistachios adds saltiness and a satisfying crunch. And the olive oil ties everything together and enhances all the flavours.

My Secret to Perfectly Grilled Nectarines

Sometimes people are put off making a recipe like this because they have trouble with their nectarines sticking to the pan, which can ruin things.  I’ve got you. My secret to perfectly grilled nectarines consists of three steps.

  1. Start by using a nice seasoned cast iron griddle pan.
  2. The trick is to get the griddle pan searing hot by allowing it to heat up for at least 5 minutes, BEFORE you add any oil to it.
  3. Add oil to the griddle pan, and oil the nectarines and press down slightly and slightly char on both sides. 

 

That’s it!

Did You Love This Burrata Salad with Grilled Nectarines and Pickled Shallots? 

As always, if you try this burrata salad recipe let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo#theculinarycartel onInstagramso we can see what you come up with.

Grilled Nectarines and Burrata

Frequently Asked Questions

What could I serve this burrata salad with?

This burrata salad with grilled nectarines, pickled shallots, and pistachios works beautifully as is, but if you’d like to bulk it up a little, you could add a bag of fresh rocket leaves. And it’s really satisfying when served with toasted ciabatta or bread of your choice. 

Is this recipe gluten-free?

Yes. The salad itself is gluten-free, but if you’re serving it with bread, be sure to choose a gluten-free option. The recipe is also suitable for vegetarians. 

 

Burrata Salad with Grilled Nectarines
Easy Summer Starter with Burrata Cheese
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Burrata, Nectarine and Pickled Shallots with Pistachios

Burrata Salad with Grilled Nectarines, Pickled Shallots & Pistachios


  • Author: Jess Bunn
  • Total Time: 20 minutes
  • Yield: Serves 2
  • Diet: Vegetarian

Description

This Burrata Salad with Grilled Nectarines, Pickled Shallots & Pistachios is a delicious celebration of summer. With just 5 ingredients, this classic vegetarian starter is simplicity itself and is ready in 20 minutes!


Ingredients

Units

Pantry Staples

  • 1 tsp sugar
  • 3 Tbsp vinegar (white, red, wine, apple cider all work fine) or a similar quantity of lime or lemon juice
  • Good quality olive oil for grilling and topping the salad

5 Ingredients

  • 1 ball burrata cheese
  • 12 nectarines
  • 50g pistachios
  • 12 shallots
  • Handful of rocket leaves for serving

Optional 

  • Toasted ciabatta or bread of your choice
  • Thinly sliced basil for a herby garnish

 


Instructions

  1. Start by adding a teaspoon of sugar to your red wine vinegar and heating it, stirring until the sugar has dissolved.
  2. Slice the shallots thinly and add them to a jar. Pour over the warm vinegar mix, screw the lid on the jar and shake the shallots around in the pickling liquid to coat, then set aside.
  3. Grab your nectarines, and using a sharp knife, slice all the way around the middle, essentially cutting the nectarines in half.  Then twist each half in the opposite direction simultaneously and remove the pit using a teaspoon. Slice each half into 4 so you’re left with chunky bite-sized pieces.
  4. Place a seasoned cast iron griddle pan over high heat. After around 5 minutes, once the pan is smoking hot, add a splash of olive oil to the pan and coat it.  Toss the nectarine pieces in olive oil and add them to the pan.  Grill for 2-4 minutes a side.  It is ready to flip once the nectarine has a deep char mark on the flesh.
  5. Repeat on the flip side then remove. There is no need to grill all sides as the nectarine will go soft.
  6. If you’re serving the burrata salad on toast, add a thick slice of bread to a hot pan with oil and toast it. Flip once golden and toast the other side.
  7. Assemble the burrata salad, placing burrata on your hot toast (if using), top with the rocket, charred nectarines, pickled shallots and chopped pistachios.
  8. You can finish with an optional garnish of finely sliced fresh basil.

Enjoy!

 

  • Prep Time: 10 min
  • Cook Time: 10 min
  • Category: Starter
  • Method: Grill

Keywords: burrata salad

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