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Up close and overheard shot of finished stone fruit & burrata salad with a basil and a balsamic vinaigrette.
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5 from 1 vote

Stone Fruit Salad with Burrata

The very best of summer’s sweet and juicy stone fruit bounty is paired with rich and creamy burrata for a colorful summer salad! Use peaches, apricots, plums, nectarines, cherries, pluots and more to make this super easy, delicious and colorful burrata salad 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 can be made in advance and 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!