Stone Fruit & Cucumber Salad with Burrata and Preserved Lemon Vinaigrette

Late Summer seasonal harvest might be my most favorite of all the seasons. We aren’t quite there yet, but the farmers markets and produce isles are starting to be lined with an abundance of rainbow tomatoes, peaches, nectarines, squash— it’s a bounty! Throughout Covid, I’ve been doing most of my grocery shopping at outdoor farmers markets. They seem to be a bit less crowded than grocery stores, and to me, feel a little bit safer without a roof and four walls. Last weekend, in an attempt to satiate my growing creative inspiration for summer salads, I picked up a couple pounds of tomatoes, fresh herbs (always), summer squash, and nectarines.

Truthfully, I didn’t come to know of white nectarines until I was in my early to mid twenties. I was living in LA at the time on the west side, and there was a market in our neighborhood on Sundays where I’d pass through for a few goodies before getting on with the rest of my day. Every summer since, I wait around for nectarines to be in prime season. Yes, living in California means we get produce all year round, but seasonal produce is still always best. I had a nectarine this week that, quite literally, tasted like cinnamon, citrus, honey, and coriander. No idea how, but it was a moment of bliss (and weakness because it was 10pm) that I will dream about for years to come. Not even being facetious— it was that good.

This salad uses the freshest nectarines or peaches you can find. I would recommend using nectarines only because their skin is smoother than a peach, and can sometimes have a firmer flesh which is easier for cutting. Additionally, use persian cucumbers here. If you absolutely cannot find smaller persian cucumbers, regular will do, but it won’t feel quite as refined. Persian cucumbers are great for snacking because they’re small, crunchy, and the skin is thin and easily digestible. Feel free to have fun with the herbs here, but I really wanted the nectarines and the vinaigrette to be the dominant flavors, so I only used toasted coriander seed and parsley. Basil or mint could work here as well, just keep in mind you’re pairing with a very creamy cheese.

Stone Fruit & Cucumber Salad with Preserved Lemon Vinaigrette

Ingredients

1 nectarine
2 persian cucumbers
1/2 ball of burrata, torn into large chunks
1 tsp coriander seed
1 small shallot, sliced thin
1 small garlic clove, minced
1 inch slice preserved lemon rind
2 tbs white balsamic vinegar
3 tbs quality olive oil
1/2 tsp honey (optional)
fresh parsley
salt
pepper

Instructions

First, make your vinaigrette. Slice the preserved lemon into very thin slices, and then loosely chop. There should be a delicate, but longer slices of preserved lemon still left (about 1/4 inch or so). Mix preserved lemon, minced garlic, balsamic, olive oil, and salt and pepper well in jar or bowl until emulsified.

Next, toast your coriander seeds. In a small pan, add the seeds and heat on medium-high heat and stir/shake frequently. It will only take a minute or two for them to brown a bit. They should be fragrant and smell toasted. Set aside.

Next, slice your produce. For the nectarines, slice into thin slices and set aside. For the cucumbers, slice into 1 inch chunks on a bias, or diagonally, like in the photos. It makes the presentation so much prettier! Slice shallot into very thin slices.

Assemble the salad. On a platter or separated between two to three plates, place the nectarines first, followed by cucumbers. Tear the buratta with your hands and place it into nooks of the nectarines. Add shallot on top of salad. Dress the salad lightly, making sure to get the chunks of preserved lemon. Top with toasted coriander seed and torn parsley.

Serves 2