Ingredients
Scale
- 4 nectarines, pitted and quartered
- 8 ounces burrata cheese, torn
- 8 slices turkey slices
- 4 ounces cherry tomatoes, halved
- 2 heirloom tomatoes, halved and cut into eighths
- 1/2 cup fresh cherries, pitted and halved
- 1/2 cup mixed baby spring greens
- 2 tablespoons fresh lemon juice
- 1 tablespoon white grape juice vinegar
- 1 tablespoon lemon zest
- 1 tablespoon fresh oregano, roughly minced
- 1 tablespoon fresh mint, roughly minced
- 1 tablespoon fresh lemon thyme leaves
- 1/2 cup extra virgin olive oil
- Pinch of salt
- Fresh ground black pepper as desired
Instructions
- Preheat your grill or grill pan over medium-high heat. Brush nectarines lightly with olive oil.
- Grill the nectarines for about 2-3 minutes until slightly softened with grill marks; flip halfway through.
- Whisk together lemon juice, white grape juice vinegar, lemon zest, oregano, mint, thyme, olive oil, salt, and pepper to create the vinaigrette.
- In a large bowl, toss mixed greens with cherry tomatoes, heirloom tomatoes, cherries, and vinaigrette until well-coated.
- Top the salad with torn burrata cheese and turkey slices before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: Approximately 1/4 of the salad (about 240g)
- Calories: 350
- Sugar: 15g
- Sodium: 400mg
- Fat: 27g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg