Nectarine-and-burrata salad

Indulge in the flavors of summer with this refreshing Nectarine and Burrata Salad. The perfect balance of sweet nectarines and creamy burrata cheese.

Ingredients:

• ¼ cup white wine vinegar
• ½ cup very thinly sliced red onion (from 1 small onion)
• 7 medium semi-firm nectarines (2¾ lb. total), pitted and sliced ¼ in. thick
• 1 teaspoon lemon zest plus 1 Tbsp. fresh juice (from 1 lemon), divided
• 1 teaspoon flaky sea salt, plus more for serving
• Freshly ground black pepper
• 2 tablespoons olive oil, plus more for serving
• 2 4-oz. balls burrata cheese, drained, at room temperature
• ½ cup Marcona almonds, roughly chopped
• ¼ cup loosely packed small mint leaves

Instructions:

1. Heat vinegar in a small microwave-safe bowl in the microwave until it becomes hot, which should take around 30 seconds. Add onion, ensuring it is fully submerged by pressing it down. Let it sit aside, giving it a stir from time to time, until the onion has a slight pink color, which usually takes about 10 minutes.
2. While waiting, mix nectarines with lemon juice, salt, a few twists of pepper, and oil in a large bowl. Then, move the mixture to a large platter and create 2 hollows in the salad. Put one burrata ball in each hollow. Make a long X cut (approximately 1½ inches) on the top of every burrata ball. Drizzle the burrata and the salad with oil.
3. Get rid of the vinegar from the onion mixture. Add the quick-pickled onion, lemon zest, almonds, and mint on top of the salad. Sprinkle some more flaky sea salt and pepper over it.

Summary:

• Calories: 2070 kcal
• Fat: 142 g
• Protein: 80 g
• Carbs: 142 g
• Potassium: 2984 mg
• Magnesium: 372 mg