Recipes Salad:

Nectarine & Lemon Salad With Pickled Spring Onions

Athena Calderone
Nectarine & Lemon Salad With Pickled Spring Onions


1/2 cup apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
Green coriander seeds
1 large shallot slice thin

1 lemon sliced paper thin
2-3 nectarines or peaches sliced
2 balls of buratta or buffalo mozzarella torn
Drizzle extra virgin olive oil
1 Tablespoon capers
Green coriander seeds for finishing
Fresh cracked pepper
Flaky sea salt for finishing


Place vinegar, salt, sugar, and coriander seeds in a small sauce pan over medium heat. Once simmering turn heat off and add the shallots until liquid cools.

Place lemons on a dish, this will be the vase of your salad. Tear burrata haphazardly atop the lemon and then scatter the sliced nectarines. Spread the pickled shallots over the salad, reserve pickling juice. Finish salad with coriander seeds, a drizzle of pickling liquid and olive oil, fresh cracker pepper, and flaky salt.

Share this Swoon   –  



Subscribe to our newsletter

Get exclusive access to recipes, promotions, videos, and original content.
We'll never share your information.