Stone Fruit Salad with Burrata
The very best of summer’s sweet and juicy stone fruit bounty is paired with rich and creamy burrata for a colorful summer salad! Use peaches, apricots, plums, nectarines, cherries, pluots and more to make this super easy, delicious and colorful burrata salad in under 20min!
Prep Time
20 mins
Cook Time
0 mins
Course: Appetizer, SaladCuisine: Californian Servings: 6 Author: Daniela Gerson
Ingredients
- Vinaigrette
- 4 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1 small shallot minced
- kosher salt to taste
- pepper to taste
- Salad
- 2 balls burrata 8oz/ball
- 2 pounds stone fruit (such as peaches, cherries, nectarines, plums, apricots, pluots, and more), cut into wedges
- hanfull basil roughly torn or chiffonade
- kosher salt to taste
- pepper to taste
Instructions
Whisk all the vinaigrette ingredients together.
On a large plate, arrange stone fruit wedges. Tear balls of burrata into pieces and scatter on top of the fruit. Sprinkle with salt and pepper and add fresh basil.
Drizzle with balsamic vinaigrette and serve.
Notes
When possible, buy organic and local stone fruit.
Not all burrata is created equal. Get the good stuff.
If you’re vegan, omit the burrata.
The vinaigrette can be made in advance and will keep in the refrigerator for up to 2 weeks.
