Sweet, juicy and crunchy peaches pair with rich and creamy burrata for a colorful summer salad that easily comes together in under 20 minutes!
Nectarines, apricots, plums, cherries, pluots and all other stone fruits are welcome too! It’s an equal stone fruit opportunity recipe.
The beauty of this colorful dish is in its simplicity. It’s what summer cooking is all about – highlighting fresh and local produce at the peak of their season in an easy way with minimal prep.
Why this Recipe Works
- Quick & Easy! Easily put this salad together in 20 min or less.
- Balance of Flavor. Sweet, juicy and crunchy peaches pair with rich and creamy, savory basil and a tangy vinaigrette for a colorful salad that’s taste like summer on a plate.
- Texture in vinaigrette. The minced shallots add a healthy crunch to the finished dish.
It’s the salad that celebrates every color of the stone fruit rainbow. Summer is a more-stone-fruits-varieties-the-merrier kinda season.
What are stone fruits?
Stone fruits, also known as drupes, are a classification of fruits with a large “stone” (pit) inside. Members of this fruit family include: peaches, nectarines, plums, apricots, cherries, plots, lychees, mangoes and more.
Colorful stone fruits begin making their appearance at the farmers markets in Cali in June and stay through Sept.
Note: I haven’t tried a stone fruit-burrata pairing we didn’t like.
How to Make this Salad
Cut your peaches and other stone fruits. Mince the shallots. Whisk your dressing. Toss fruit with vinaigrette. Arrange basil and burrata on top. Sprinkle with salt and pepper. Enjoy. Cooking can’t get much easier than that.
Variations and Notes
Burrata: Not all burrata are created it! All humans are created equal. All burrata is not. They widely range in creaminess and flavor. Get the good stuff if you can.
Vinaigrette: 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!
Other additions: heirloom tomatoes, at the peak of their season, are welcome as well. There’s no judgement if you’d like to include some non-stone fruits in this salad.
Ingredients are flexi. From the exact stone fruit varieties to tinkering with the vinaigrette to the herbs and more. If you start with good stone fruit and burrata, you simply can’t go wrong.
Disclaimer
I didn’t invent the peaches and burrata combo. I do serve it a lot.
Different versions of this recipe are all over the internet.
I’ve simply been asked too many times for the recipe for this simple dish not to share. Thus, voila – here it is.
This salad is everything a summer dish should be: flavorful, light, totally satisfying, and highlighting some the season’s local produce bounty!
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.
More summer salad recipes?
- Summer Salad Ideas
- Strawberry Burrata Salad
- Stone Fruit & Crispy Prosciutto Salad
- Caramelized Fig Salad
- Plum & Cucumber Salad
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 @DanielaGerson. You can also follow me on Instagram, Facebook, and Pinterest to see more colorfully delicious food and 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 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 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????