Caramelized Nectarine & Burrata Salad with Crushed Bruschetta Toast

One Salad a Week

This salad was born on a weeknight when I didn’t want to fuss. Dylan and I had already promised ourselves one salad a week—both to lighten our cooking load and to sneak more greens onto our plates. Nectarines were sitting on the counter, a little too soft to eat out of hand, and burrata was waiting in the fridge. I didn’t want to bother with croutons, so I reached for a bag of Bruschetta toast instead and crushed them with my hands right over the bowl. It felt almost careless, but in that “carefree cook” way that ends up being better than planned. By the time we sat down, the salad looked like a painting—golden fruit, creamy white, bursts of blue and red. It reminded me that sometimes the best dishes come from letting instinct lead.

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Serves: 2–3
When to Make It: Late summer into early fall, when nectarines are sweet and still lingering at the market.

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Ingredients

For the Salad:

• 2 nectarines, halved and lightly caramelized (see Method)

• 1 head romaine lettuce, torn into bite-size pieces

• 1 ball burrata, gently torn into large chunks

• 1 cup cherry tomatoes, halved

• ½ cup fresh blueberries

• 1 handful Bruschetta toast, crushed by hand

For the Dressing:

• 3 tbsp extra-virgin olive oil

• 2 tbsp balsamic vinegar (aged if possible)

• 1 tsp honey or maple syrup (optional, to round the acidity)

• Sea salt & freshly cracked black pepper, to taste

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Method

1. Caramelize the Nectarines: Heat a drizzle of olive oil in a skillet over medium heat. Place sliced nectarines wedges into pan. Cook 3–4 minutes until golden and caramelized. Remove, let cool slightly.

2. Prepare the Romaine: Wash, dry, and tear romaine into a serving bowl or platter.

3. Assemble the Salad: Scatter nectarines, cherry tomatoes, blueberries, and burrata chunks over the romaine.

4. Make the Dressing: In a small bowl, whisk olive oil, balsamic, honey (if using), salt, and pepper until emulsified. Drizzle over the salad.

5. Add the Crunch: Finish with crushed Bruschetta toast sprinkled across the top.

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Suggested Pairings

• Main Course: Grilled chicken thighs, lemon-garlic shrimp, or a simple steak.

• Wine: A chilled rosé or a crisp Sauvignon Blanc.

• Side Dish: Pairs beautifully with grilled vegetables or a light pasta.

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Kitchen Notes

• If nectarines are very ripe, you can skip caramelizing and serve them fresh.

• Switch blueberries for blackberries when they’re in season.

• Don’t skip tearing the Bruschetta toast by hand—it creates irregular textures that feel rustic but refined.

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This Week at the Table

What to expect of this months menu: poblano peppers, kitchen thighs with lots of chives, and a pumpkin spice poundcake with miso glaze. Dylan and I are hosting a dinner party to welcome fall, so I’m inspired to cook cozy meals.

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A Note from Lily

This salad came together on instinct—a little sweet, a little tart, something crunchy, something creamy. It feels like the kind of recipe that only happens when you stop overthinking and just use what you have. Dylan and I are aiming for one salad a week, and this is one we’ll happily revisit.

Thanks for being here.

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