Nectarine Caprese Salad

It was too hot for anything this weekend, save sitting around eating peaches, cherries, and nectarines, drinking cold rosé, and taking multiple showers in a day. And going to the movies! We went to a new (to us) theater that serves food and drinks during the film and we saw The Lobster, directed by Yorgos Lanthimos. Have you seen it yet? It seemed to me like what The Hunger Games would look like if it were reimagined as a rom-com and Samuel Beckett had written the screenplay. In other words, two thumbs up! Watching it in the nice AC of the theater made the whole experience even better. For dinner after the movie we ate this salad, along with some snap peas, bread, and mortadella. Not using the stove at all was absolutely fantastic. I hope you’re staying cool too!

Nectarine Caprese Salad

• 2 ripe nectarines, sliced
• 1 pint tomatoes (I used a colorful mix of heirloom varieties), cut in half if small, sliced if large
• 1 8 oz. burrata
• a few sprigs of basil
• extra virgin olive oil

1. Arrange the nectarine and tomato slices and the basil on a platter. Tear burrata into large chunks and place on top. Drizzle liberally with olive oil and serve.