Nectarine and tomato salad
Ingredients
for 2 person
¾ dl | white wine vinegar |
1 ½ tbsp | sugar |
1 ½ tsp | salt |
2 | red onions, cut into rings |
2 | beef tomatoes, in slices |
2 | nectarines, cut into wedges |
4 | burrata piccola (approx. 200 g) |
50 g | raspberries |
4 tbsp | olive oil |
a little | sea salt |
a little | pepper |
2 sprig | basil, leaves torn off |
How it's done
Pickled onions
Bring the vinegar to the boil, add the sugar and salt, dissolve while stirring. Place the onions in a small bowl, pour the pickling liquid over the top, cover and leave to cool, chill for approx. 8 hrs. or overnight.
Salad
Plate up the tomatoes, nectarines and burrata, top with the pickled onions and raspberries. Drizzle with oil, season and garnish with basil.
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