Summer Recipes: Stylish Seasonal Salads by Rosie Louise

 Summer Recipes: Stylish Seasonal Salads by Rosie Louise

The British Summer may be a little unreliable this year, but we have two consistently delicious seasonal recipes to share with you to impress friends and family every time, whether eating alfresco or dining indoors, thanks to Rosie Louise.

Nectarine & Burrata Salad

Top Tips

The nasturtiums are added more as a decoration. Any edible flowers would work but aren’t essential to the dish. Other flowers Rosie recommends using are little pansies or chive flowers; both of which can be grown in your garden.

Serving four, this dish goes beautifully with BBQ meats, served on a slice of toasted sourdough for brunch or just on its own.

Nectarine & Burrata Salad ingredients served on Burleigh Pottery


  • 3 nectarines
  • 700g good quality tomatoes
  • 1 ball Burrata
  • 30g pistachios
  • Handful basil leaves
  • Olive oil
  • Salt
  • Nasturtium leaves and flowers, handful


  1. Slice the tomatoes and chop the nectarines into similar-sized pieces and arrange on a platter.
  2. Roughly chop the basil leaves and scatter with the nasturtium amongst them, then tear the burrata and arrange.
  3. Give a generous sprinkle of salt and drizzle of olive oil.
  4. Roughly chop the pistachios and scatter.
  5. Serve on your favourite serveware, such as this Ink Blue Hibiscus Platter featured in the photo. 

Nectarine & Burrata Salad method served on Burleigh Pottery

New York Salad

Named after and inspired by Rosie's mother. "She used to make this for me and called it New York Salad; I’m not sure why. I imagine she had it in New York once upon a time."

Top Tips

If you can’t get hold of any Orzo, this recipe also works with couscous or even better; pearl barley to give the dish a bit of bite. Serves six.

New York Salad ingredients served on Burleigh Pottery


  • Mix of vegetables: Rosie used 2 aubergines, 2 courgettes, 3 red peppers and 2 red onions
  • 250g orzo
  • 200g feta
  • 50g pine nuts
  • Olive oil for roasting
  • 2 tbsp EVO for dressing
  • Lemon, juiced
  • Salt


  1. Slice the vegetables into roughly similar-sized pieces, drizzle generously with olive oil, salt and pepper, and roast at 180°C for 45 mins, or until nicely cooked with the beginnings of charring.
  2. While the vegetables are roasting, cook the orzo according to the packet instructions, until just al dente, and set aside to cool. Fork it through while cooling to stop it sticking together too much.
  3. Cut the feta into small cubes and set aside.
  4. Toast the pine nuts until just golden. Don’t forget about them; they burn really fast!
  5. In a large dish, such as this Ink Blue Hibiscus Large Footed Bowl, mix all the elements together. Mix through the EVO and lemon juice. Season to taste.
  6. Get out your favourite side plates, such as these Blue Calico ones featured, and start plating up.


New York Salad method served on Burleigh Pottery

If you try these salad recipes, tag us on social media; we love seeing your photos. Check out Rosie's account on Instagram too, for more recipes, restaurant recommendations and travel guides.

If you’re short on serveware, take a look at our selection of Serving Dishes, Bowls & Platters, in a range of patterns, colours and sizes. Enjoy!

 Summer Recipes: Stylish Seasonal Salads by Rosie Louise for Burleigh Pottery

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