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Stone Fruit & Burrata salad with basil and dressing all ready to be served.
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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 Gerson



  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1 small shallot minced
  • kosher salt to taste
  • pepper to taste


  • 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


  • 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!


  • 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.