This late-summer salad from the Pacific Institute of Culinary Arts showcases the best of local produce. The beautiful stone fruits of the Okanagan are the star of this recipe, along with home grown tomatoes—the best ones come from your or a friend’s backyard. Take advantage of the transitional harvest and enjoy this bright, colourful, and fragrant salad as the season changes.
Serves 6
Ingredients
3 large nectarines (peaches can also be used)
Olive oil spray or 2 teaspoons olive oil
1 medium-size, ripe heirloom tomato
1 cup cherry tomatoes (we used Sungolds for their extra sweet flavor)
2 medium burrata balls
1/3 cup fresh basil leaves
1 tsp flaky sea salt (we prefer Maldon)
3 tablespoons good-quality extra-virgin olive oil
2 tablespoons aged balsamic vinegar
Freshly ground pepper to taste
Method
Preheat grill to medium-high heat.
Remove pits from nectarines and slice each into 8 wedges. Spray with olive oil spray or gently toss with 2 teaspoons of olive oil in a bowl until just coated. Grill 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 around burrata. Tear basil leaves and place on salad. Sprinkle flaky sea salt all around, then drizzle with olive oil and aged balsamic vinegar. Add freshly ground pepper if desired.
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