Nectarine and tomato salad

Name: Nectarine and tomato salad
Prep time: 15 min
Total time: 495 min
Yield: 2
Ingredients: ¾ dl white wine vinegar; 1 ½ tbsp sugar; 1 ½ tsp salt; 2 red onions; 2 beef tomatoes; 2 nectarines; 4 burrata piccola (approx. 200 g); 50 g raspberries; 4 tbsp olive oil; a little sea salt; a little pepper; 2 sprigs basil

salad starter summer

Total: 8 hr 15 min. | Active: 15 min.

vegetarian, gluten-free

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This salad not only tastes heavenly but it looks stunning, too. The bright pink of the raspberries and pickled red onions is like summer on a plate. We like to serve this salad with freshly toasted baguette or focaccia. The pickled onions can be kept in an airtight container for up to two weeks in the fridge.

Recipe by:
Sue and Sibylle - Comme Soie

Ingredients

for 2 people

Pickled onions
¾ dl	white wine vinegar
1 ½ tbsp	sugar
1 ½ tsp	salt
2	red onions, cut into rings

Salad
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 sprigs	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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