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



  • 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 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


  • 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. 


  • 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!