The very best of summer’s sweet and juicy stone fruit bounty! Paired with rich and creamy burrata to create a very colorful summer salad that easily comes together in under 20min! Use peaches, apricots, plums, nectarines, cherries, pluots and more!
A rainbow salad is the best kind of salad!
It’s the salad that celebrates the season’s colorful stone fruit bounty! A rainbow fruit summer salad you want in your life! Every color of the stone fruit rainbow can be in this salad!
Why this Recipe Works
- Quick & Easy! Whip up this colorful stone fruits salad in 20 min or less!
- The stone fruit/burrata flavor combo! Sweet, tart and juicy stone fruit at the peak of their season pair beautifully with rich and creamy burrata!
- Texture in vinaigrette! The minced shallots add a much welcome crunch to our finished dish.
Ingredients You'll Need
Stone Fruit & Burrata. Done and done! The beauty of the dish is in its simplicity!
Burrata simply paired with peaches is dreamily delicious. But the summer is definitely a more-stone-fruits-varieties-the-merrier kind of season! There’s no discriminating against stone fruit varieties in this salad! And we’ve never tried a stone fruit-burrata pairing we didn’t like.
It’s pretty much a 2 ingredient salad: stone fruit & burrata. The secret is: GET SEASONAL STONE FRUIT GROWN SUSTAINABLY FROM A LOCAL FARM + GOOD QUALITY BURRATA!
Everything else is flexi. From the exact stone fruit varieties to tinkering with the vinaigrette to the herbs and more. If you have good stone fruit and burrata – you cannot go wrong!
DISCLAIMER
I didn’t invent the stone-fruit burrata combo. Different version of it are all over the internet. But I do serve this burrata salad all summer. After being asked for the recipe so many times, I put this together!
It’s the burrata salad I serve regularly all summer.
Clients kept asking for this 2 ingredient salad recipe. Here it is! So simple and so amazingly delicious!
Nothing says summer quite like the sweet, juicy flavors of all the colorful fruits! And how many different colors of stone fruits there sure are!!! Check this out!
Just because colorful fruits are the best kind of fruits!
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. Sprinkle with salt and pepper. Ypu're all done. Doesn't get much easier than that!
Variations and Notes
What are stone fruits?
Peaches, nectarines, plums, apricots, cherries, plots, lychees, mangoes and more. They’re fruits with a large “stone: (pit) inside.
Colorful stone fruits begin making their appearance at the farmers markets in Cali in June and stay through Sept. Any stone fruits, from a single variety to a wide combination ranging in all different colors of the rainbow and flavors work in this burrata salad!
They key is really to get the the very best looking stone fruit at your local farmers market! There’s no judgement if you’d also like to include some non-stone fruits in this burrata salad. Heirloom tomatoes, at the peak of their season, are always welcome as well.
Burrata
Not all burrata are created it!!! All humans are created equal. All burrata is not. They widely range in creaminess and flavor. My go to brands are
Vinaigrette
Can be flexi. Shallots add a nice crunch but can leave them out or completely swap the vinaigrette all together.
Fresh Herbs
Go-to is basil but mint and other fresh herbs can work as well!
Extra-Virgin Olive Oil
If you have the good stuff in your pantry, use it!
Serving Suggestion
Arrange the stone fruit and burrata salad on a tray so that all the colorful of the stone fruit rainbow can be seen! No fancy tray required. A baking dish or sheet works wonders!
This salad is everything a summer dish should be: flavorful, light, totally satisfying, and highlighting some the season’s local produce bounty!
High-quality ingredients in perfect balance showcase their simplicity.
Local produce paired with burrata? YES PLEASE bring it on!
Check out these other colorful produce and burrata recipes:
- Strawberry Burrata Salad
- Roasted Grapes & Figs with Burrata
- Fall Fruit Harvest Salad
- Fresh Peas & Radishes with Burrata
- Maple Roasted Delicata Squash with Burrata
Local produce is the best kind of produce!
Cooks Tips
- 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.
Stoked on more summer salad recipes? I got YOU with LOTS! Check out my:
- Summer Salad Ideas
- Strawberry Burrata Salad
- Stone Fruit & Crispy Prosciutto Salad
- Caramelized Fig Salad with with Prosciutto and Blue Cheese
- Plum & Cucumber Salad with Roasted Ginger Vinaigrette
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!
Stone Fruit Salad with Burrata
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 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
- 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.
Daniela, your new site is so beautiful! Ah, I can't get over it! Congrats and can't wait to see more of what you roll out!
Thank ya so much Heidi!!! Was def a labor of love and very much a work in progress :). Really appreciate the feedback!
So, so, so DELICIOUS and easy to make.
Besides it looks SO pretty????