Charred Nectarine & Burrata Salad
Sweet, smoky nectarines, creamy burrata and juicy tomatoes finished with a generous glug of Spanish Extra Virgin Olive Oil. This is summer on a plate – perfect as a light lunch, starter or alongside anything coming off the barbecue.
PHAT: GOOD PHATS Spanish Extra Virgin Olive Oil Spray & Spanish Extra Virgin Olive Oil
Serves: 2–4
Prep time: 10 minutes
Cook time: 8 minutes
Ingredients
- 3 nectarines or peaches, cut into eighths
- 1 burrata
- 1 handful of ripe tomatoes, sliced
- 10 basil leaves
- Flaky sea salt
- GOOD PHATS Spanish Extra Virgin Olive Oil Spray
- GOOD PHATS Spanish Extra Virgin Olive Oil
Method
- Heat a griddle pan until smoking hot. Spray generously with GOOD PHATS Spanish Extra Virgin Olive Oil Spray and arrange the nectarines in a single layer. Char each side until caramelised with deep griddle marks, spraying with more oil as needed. Set aside to cool slightly.
- Slice the tomatoes and pick the basil leaves.
- Arrange the charred nectarines, tomatoes and basil around a serving plate. Place the burrata in the centre.
- Finish with a generous glug of GOOD PHATS Spanish Extra Virgin Olive Oil and season the burrata with flaky sea salt.
- Serve immediately with plenty of crusty bread for mopping up every last drop.
If you’d like, I can also make this a little geekier by adding a short note on why Spanish EVOO works so well with stone fruit (its fruity, balanced profile complements the sweetness without overpowering it), which is very on-brand for GOOD PHATS.
