Lunch: Pickled Nectarine Salad with Burrata

Recipe by /contributors/alison-roman Ripe peaches can be used in place of the nectarines; choose whatever looks (and smells) best.

Ingredients

2 nectarines, thinly sliced
1/4 small red onion, thinly sliced
1/4 cup white wine vinegar
1 teaspoon sugar
Kosher salt, freshly ground pepper
4 cups mixed bitter greens (such as arugula and mizuna)
1 cup fresh mint leaves
2 tablespoons olive oil plus more for drizzling
8 ounces burrata or fresh mozzarella, cut or torn into 1" pieces

Instructions

Toss nectarines, onion, vinegar, and sugar in a large bowl; season with salt and pepper. Let sit 10 minutes.
Pour off pickling liquid from nectarines and onion, reserving liquid. Add greens, mint, 2 tablespoons oil, and 2-3 tablespoons reserved liquid; toss to combine.
Place burrata on plates, top with salad, and drizzle with oil. Season with salt and pepper.

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