Stone Fruit Salad with Burrata

Celebrating the summer bounty with a quick and super easy-to-make salad starring two of my all time favorite ingredients: crunchy and sweet stone fruit & rich and creamy burrata ~ yum!

Why this Recipe Works

• Minimal ingredients make this dish super quick and easy to whip up!
• Burrata adds a rich creaminess to compliment the sweet juicy stone fruit.
• Minced shallot adds a mild sweetness and crunch to the simple vinaigrette, providing a more a more interesting finished texture and flavor.
• High-quality ingredients in perfect balance showcase their simplicity.

Nothing says summer quite like the sweet, juicy flavors of stone fruits. And this salad is everything a summer dish should be: flavorful, light, totally satisfying, and highlighting some the season’s fresh fruit bounty!

This is pretty much a two-ingredient salad (stone fruit & burrata) that can easily be found all over the Internet. I’ve had so many clients ask me for the recipe after serving them this dish, inspiring me to share my version here.

What is Stone Fruit?

Stone fruit is a fruit with a large “stone” (pit) inside.

This includes peaches, plums, nectarines, apricots, pluots, lychees, mangoes, cherries, and more.

For this salad I’ve always kept it to the peach, plum, nectarine, apricot variety plus all the hybrids in between.  New ones seemingly pop up every day, like pluots! Feel free to experiment with any sort of stone fruit that I haven’t yet…if it’s a stone fruit it can go in this salad I say!

What is a balsamic drizzle?

A balsamic drizzle is typically balsamic vinegar and sugar that’s been cooked over heat and reduced by half into a glaze.

Make your own or buy, as there are some *really* good store-bought ones on the market.

How to Make this Salad

Cut your stone fruit. Mince your shallots. Whisk your dressing. Toss stone fruit with dressing. Arrange basil and burrata on top. You’re all done ~ enjoy!

Cooks Tips

• Not all burrata is created equal. Get the best stuff you can find!
• When possible, buy organic and local stone fruit.
• If you’re vegan, omit the burrata.
• For a delicious summer variation, try adding heirloom or cherry tomatoes.
• The vinaigrette can be made in advance and will keep in the refrigerator for up to 2 weeks.

Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #chefdanielagerson. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!

Let’s make waves in the kitchen!

Print Recipe

5 from 1 vote

Stone Fruit Salad with Burrata

Celebrating the summer bounty with a quick and super easy-to-make salad starring two of my all time favorite ingredients: crunchy and sweet stone fruit & rich and creamy burrata ~ yum!

Prep Time20 mins

Cook Time0 mins

Course: Appetizer, Salad

Cuisine: Californian

Keyword: Easy Summer Salad, Nectarine Salad, Peach Salad, Stone Fruit & Burrata Salad, Stone Fruit Salad

Servings: 6

Author: Daniela

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 nectarines cut into wedges
• 2 peaches cut into wedges
• 2 plums cut into wedges
• hanfull basil roughly torn on chiffonade
• kosher salt to taste
• pepper to taste

Instructions

• Whisk together all the vinaigrette ingredients together.
• Toss cut stone fruit in a large bowl with the dressing (or toss it directly on the platter you will be serving in if you prefer).
• Arrange stone fruit on platter.
• Break apart balls of burrata and scatter on top of the fruit.
• Tear basil leaves a part on scatter on top of fruit and burrata.
• Sprinkle with salad, pepper, and balsamic drizzle. If using store bought balsamic drizzle I recommend drizzling directly from the bottle over the salad.
• Serve immediately and enjoy!

Notes

• Not all burrata is created equal. Get the best stuff you can find!
• When possible, buy organic and local stone fruit.
• If you’re vegan, omit the burrata.
• For a delicious summer variation, try adding heirloom or cherry tomatoes.
• The vinaigrette can be made in advance and will keep in the refrigerator for up to 2 weeks.