To say I’m obsessed with cheese is an understatement. I mean it is the first thing on my About Me page. I love it all and I’m an equal cheese opportunity consumer. Does that even make sense? Let’s pretend it did. I’m all for equal opportunity cheese consumption unless we’re talking about Burrata. In that case, I’m calling myself out and fessing up because Burrata cheese is the all time best cheese on the planet. Especially when you serve it with a ton of gorgeous ripe stone fruit like peaches, nectarines, pluots and plums on this Stone Fruit and Burrata Salad.
Burrata is basically a freshly made Italian cheese. The outer shell is fresh mozzarella and the inside is a combination of both mozzarella and cream, which makes it creamy, amazing and 100% addictive. I like to use it on top of salads, scattered over grilled pizza or on top of my pasta. Whichever way you choose to use it, it’s totally going to bump up your meal.
This one is coming to you video style…. check it out!
If you haven’t had Burrata yet, you should probably try it immediately. And let me know what you think. I’m willing to bet you’ll be equally as obsessed as I am!
Also, I’ve recently challenged myself to live without my car for a week. In LA! Who am I? Everyone in LA drives and it’s near impossible to get places without a car in any sort of timely fashion. Clearly I issued this challenge to myself when I wasn’t totally grasping all the things that needed to be done this week, but I’m happy to report that I’m on day 3 of no car and it’s been fine. My bright orange beach cruiser and I have been getting to know each other real well! That is, after I dug it out of my storage unit over the weekend! When you ride your bike, 4 miles round trip, JUST to pick up some freshly made cheese in order to make this Stone Fruit and Burrata Salad, you’re totally entitled to eat it all by yourself!
- 1 Peach
- 1 Nectarine
- 2 Plums or Pluots
- 2 cups Arugula
- 2 Beets, peeled, cooked and sliced
- 1 ball Burrata
- 3 tablespoons Balsamic Vinegar
- 4 tablespoons Olive Oil
- 1 clove Garlic, minced
- Kosher salt and freshly cracked black pepper
- Clean and slice the peaches, nectarines, plums and beets and set aside.
- Arrange the arugula in a large bowl and pile the cut fruit on top of the greens.
- Slice the beets and add them on top of the salad.
- Carefully cut the burrata in half, and gently pull small pieces off and place them over the salad.
- Whisk together the balsamic, olive oil, garlic and season with salt and pepper
- Drizzle the dressing over the salad and toss to combine. Serve as needed.