How to Make It
Place nectarines, basil, chili, vinegar, 1 tablespoon oil, and the kosher salt in a medium bowl, and combine gently. Set aside, and let mixture marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.
Heat a stovetop grill pan over medium-high. Brush bread slices with oil, and grill until lightly marked on both sides, 4 to 5 minutes total. Add corn to the pan, and grill on all sides until warmed with a few charred spots. Use a sharp knife to slice kernels off cobs, and add them to the bowl with the nectarines.
To serve, spoon the nectarine mixture onto a platter. Tear the burrata into 8 to 12 good-size pieces, and arrange them over the salad. Sprinkle flake salt evenly over burrata, and drizzle a little extra oil over burrata. Serve with the grilled bread.
Adapted from Giada’s Italy. Copyright © 2018 by GDL Foods Inc. Published by Clarkson Potter/ Publishers, an imprint of Penguin Random House LLC.