Burrata Salad with Nectarine, Fennel and Kumato

Name: Burrata Salad with Nectarine, Fennel and Kumato
Yield: Serves 4
Ingredients: ½ tsp ground black pepper; 2 tbsp brown sugar, honey or agave syrup; ½ tsp salt; 2 balls of burrata cheese (preferably aged burrata); 60 g/2¼ oz basil leaves; 8–10 small Kumato (or other heirloom or baby plum or cherry) tomatoes, sliced; 8–10 small Kumato (or other heirloom or baby plum or cherry) tomatoes, sliced; 2 tbsp brown sugar, honey or agave syrup; 2 tbsp brown sugar, honey or agave syrup; 4 tbsp good-quality olive oil; 4 tbsp balsamic vinegar, aged if possible; 5 ripe nectarines; 8–10 small Kumato (or other heirloom or baby plum or cherry) tomatoes, sliced; 8–10 small Kumato (or other heirloom or baby plum or cherry) tomatoes, sliced; 1 small fennel bulb, finely sliced; 8–10 small Kumato (or other heirloom or baby plum or cherry) tomatoes, sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Spice Collector’s Cookbook

By Vina Patel

Published 2024

About

My husband is crazy about this summery salad, and once upon a time, I would make it at least three times a week. It’s such an unusual trio of nectarine, fennel and tomatoes – who would’ve guessed it would make such a perfect combination for a salad? Kumato tomatoes are a dark (almost black) variety of heirloom tomatoes, and they work perfectly with this dish. If you can’t find them, a good substitute are other heirloom varieties, or very red and ripe baby plum or cherry tomatoes.

Ingredients

Summer
Gluten-free
Vegetarian

Ingredients

Method