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+ servings
Nectarine and Cucumber Salad with Burrata and Chilies
Prep Time
10 mins
 
A refreshing savory nectarine and cucumber salad with burrata, green chilies, lemon, and fresh cilantro.
Recipe Type: Salad
Keyword: nectarine and cucumber salad
Makes: 6 servings
Author: Elizabeth Stark
Ingredients
  • 1 shallot, finely minced
  • 1 - 2 green chilies, such as jalapeño, serrano, or poblano, seeded and thinly sliced
  • 3 tablespoons fresh squeezed lemon juice
  • 1/4 teaspoon sea salt, plus more for sprinkling
  • 3 - 4 small to medium pickling cucumbers, sliced 1/4-inch thick (about 2 cups sliced)
  • 2 - 3 medium yellow nectarines, sliced 1/4-inch thick
  • 1/4 cup minced cilantro
  • Black pepper, to taste
  • 4 ounces burrata
  • 2 tablespoons extra virgin olive oil
Instructions
  1. Toss shallots and chilies with lemon juice and 1/4 teaspoon sea salt, and set aside.
  2. Slice the cucumbers and toss with about 1/4 teaspoon sea salt.
  3. On a large platter, arrange the cucumbers and nectarines. Spoon about a third of the lemon juice mixture over top and sprinkle with half the cilantro. Sprinkle with black pepper. Break burrata into bite-sized pieces with your hands and tuck around the cukes and nectarines.
  4. Top salad with most of the remaining lemon mixture being sure to gather up the bits of shallot and chili (there might be some leftover). Sprinkle salad with remaining cilantro. Finish with a big drizzle of olive oil, flaky sea salt, and lots of black pepper. Serve right away.
  5. Leftovers will keep for up to a day in the fridge, but this salad is best the day it's made.