I know! I know! Not another heirloom tomato salad! There is about one-half dozen of these salads featured all over the internet, I hear ya. You are probably wondering what makes our recipe for Heirloom Tomato Nectarine Salad special. Well, lots of love was put into this recipe, as well as summer crush, seasonal heirloom tomatoes. That is what makes our recipe special, as well as a little something-something that I have not seen in any other recipe.
Every summer we go to someone’s home and are served this gorgeous salad, and every time I say I need to make it at home. Since we have been going crazy over the salads the past 10 months, I knew I had to get this one in the recipe repertoire, sooner than later. After spying the most beautiful tomatoes at the Farmer’s Market the past month, I knew it was time to get into the kitchen. So I begin measuring, testing and tasting to share the version of this salad that we love.
Everyone tends to make this recipe the same. Heirloom tomatoes, nectarines, burrata, mint and basil, as well as balsamic vinegar. Not to mention an abundance of red onion. If, they are really adventurous or what to be different, then prosciutto is tossed in. What I don’t like about that combination is that the red onion overpowers the sweet nectarines, and the salty prosciutto while I love it, isn’t so vegetarian-friendly for those guests who aren’t digging meat. And the nectarines are almost always a little wilted or starting to turn brown around the edges.
Our recipe for Heirloom Tomato Nectarine Salad is clean and vegetarian-friendly with a bit of tanginess. What? You see, I like to toss the sliced tomatoes and nectarines with some lemon juice. Not only does this add a bit of acidic flavor along with the dressing, but it helps keep both the tomatoes and the nectarines looking fresh (this salad was made 4 hours before shooting) and perky.
So there you are; one of our not so original favorite summer salads. While these gorgeous heirlooms are gracing your markets, give this lovely salad a whirl. It is lovely on its own with warm crusty bread or serves it along with something hot off the grill. Thank us later.
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- 3 medium heirloom tomatoes
- 3 nectarines
- 1 tablespoon fresh lemon juice
- 1 teaspoon white wine vinegar
- 1 teaspoon good balsamic vinegar
- 3 tablespoons good olive oil
- 8 ounces burrata
- 5 basil leaves thinly slices
- maldon salt
- fresh cracked black pepper
- Cut the tomatoes and nectarines into slices. Place into a glass bowl.
- Drizzle the lemon juice over the top and lightly toss with your hands.
- In a small bowl mix together the two vinegars and the olive oil.
- Place the tomatoes and nectarines onto a serving platter.
- Tear the burrata and place onto the mixture.
- Scatter the basil over the top, then drizzle the dressing over.
- Season to taste with salt and pepper.