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    You are here: Home / Recipes / Menu / Salads / Peach Burrata Salad

    Peach Burrata Salad

    Jun 7, 2022 · 4 Comments

    1137 shares
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    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.

    Peaches and burrata salad with basil and vinaigrette, all done; overhead shot.

     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.

    Different varieties of stone fruits in every color of the rainbow; over head shot.

    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.

    Peaches, nectarines and plums cut in half; overhead shot.

    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.

    stone fruit and burrata salad; with peaches, cherries, plums and more; overhead shot.

    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.

    • a very colorful peaches and other stone fruits and burrata salad; arranged on a tray on a dark background; overhead shot.
    • peaches, cherries, plums, apricots and nectarines with burrata, basil and vinaigrette arranged on a tray, overhead shot on a light background.

    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!

    • Side angle and up close shot of peaches and burrata salad with basil and vinaigrette.
    • Side angle and up close shot of stone fruit and burrata salad; arranged on a gold tray.

    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 share it on Instagram with the tag @DanielaGerson! 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!

    Peaches, cherries, nectarines, plums and pluots cut in half; overhead shot.
    Peaches and burrata salad with basil and vinaigrette, all done; overhead shot.
    Print Recipe
    5 from 1 vote

    Stone Fruit Salad with Burrata

    Sweet, juicy and crunchy peaches pair with rich and creamy burrata for a colorful summer salad that easily comes together in under 20min!
    Prep Time20 mins
    Cook Time0 mins
    Course: Appetizer, Salad
    Cuisine: 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 will keep in the refrigerator for up to 2 weeks.
    Did you make this recipe? Please share and tag @DanielaGerson! I'd love to see how you're making colorful waves in the kitchen!
    Stone Fruit & Burrata salad with basil and dressing all ready to be served.
    « No-Bake Cheesecake
    Cherry Chicken »

    Reader Interactions

    Comments

    1. Heidi | The Simple Green says

      September 20, 2018 at 8:43 pm

      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!

      Reply
      • Daniela says

        September 20, 2018 at 8:52 pm

        Thank ya so much Heidi!!! Was def a labor of love and very much a work in progress :). Really appreciate the feedback!

        Reply
    2. Jacqueline Gerson’s says

      September 20, 2018 at 11:40 pm

      5 stars
      So, so, so DELICIOUS and easy to make.
      Besides it looks SO pretty????

      Reply

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    Meet Daniela

    VEGGIES ARE SEXY 

    Hi, I'm Daniela - a Los Angeles based food photographer and creative director. I began my career as a chef with a passion for sourcing colorful produce from local markets. I love emphasizing the beauty of real food with my images. I’m also a food stylist and recipe developer with a gorgeous prop-filled studio in Venice, California.

    Daniela Gerson Photography

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