This summer salad takes advantage of the lush bounty of stone fruits and hazelnuts from the Okanagan Valley along with locally grown tomatoes – the best ones come from your backyard garden!
Serves 6
- 3 large nectarines (peaches can also be used)
- 1 medium size, ripe heirloom tomato
- 1 cup cherry tomatoes (we used Sungolds for their extra sweet flavor)
- Olive oil spray or 2 tsp olive oil for the grill
- 3 tbsp good quality extra-virgin olive oil
- 2 tbsp aged balsamic vinegar
- 1 tsp flaky sea salt (we prefer Maldon brand)
- 1/3 cup fresh basil leaves
- 2 medium burrata balls
- 1/4 cup hazelnuts toasted with papery skins removed
- Freshly ground pepper to taste
M E T H O D
Preheat grill to medium-high heat.
Remove pits from nectarines and slice each into eight wedges. Spray with olive oil spray or gently toss with 2 teaspoons olive oil in a bowl until just coated. Grilled for approximately 1 minute and flip over to grill the opposite side for 1 minute. You should have some nice char marks on your fruit. Take care not to burn them. Set aside.
Slice heirloom tomato into wedges of similar thickness as nectarines. Rinse cherry tomatoes and slice the larger ones in half while leaving the smaller ones whole.
To assemble, arrange grilled nectarines and heirloom tomato wedges on a medium sized serving dish. Drain burrata balls and place on top of nectarines and tomato wedges. Scatter cherry tomatoes and hazelnuts around burrata. Tear basil leaves and place on salad. Sprinkle flaky sea salt all around, then drizzle with olive oil and aged balsamic vinegar. Finish with freshly ground pepper if desired. Enjoy!
