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Burrata and Grilled Nectarine Salad

17

  • Prep Time5 min
  • Total Time15 min
  • Makes4 servings
grilled peaches with burrata and mint

Images courtesy of Diala Canelo and Lauren McPhillips.

Diala Canelo's travel-inspired recipes are so popular that selections from her blog, Diala’s Kitchen, are being published as a cookbook this August. This salad marries two favourite ingredients: Niagara-region produce and fresh, southern Italian burrata.

Ingredients

  • 3 tbsp extra-virgin olive oil, divided

  • 4 nectarines, peeled and cut into thick slices

  • 3/4 cup tightly packed fresh mint leaves

  • 3 tbsp balsamic vinegar

  • 2 balls fresh burrata cheese, about 225 g

  • toasted slices of baguette, for serving (optional)

Instructions

  • In a large grill pan, heat 1 tbsp of olive oil over medium heat. Arrange the nectarine slices in the pan without crowding them and cook, turning once, until grill marks appear on both sides. (You can also grill them on a barbecue, brushing the nectarine slices with olive oil before placing them on the hot grill.)

  • Transfer the nectarines to a medium bowl. Add the mint, balsamic vinegar and the remaining 2 tbsp olive oil. Using a rubber spatula, fold together to mix.

  • Place the burrata in the middle of a serving plate. Arrange the nectarine and mint mixture around the burrata. Sprinkle with a pinch each of salt and pepper. Enjoy on its own or serve with toasted slices of baguette on the side.

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The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

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