I know we're transitioning back into the school year / fall and all that jazz... BUT SUMMER ISN'T OVER YET. And this recipe is quite literally summer on a platter. This Stone Fruit and Burrata Salad is sunshine, sweetness, and a little bit of creamy indulgence all in one bite. I love this with my whole heart.
Table of Contents
Why I Love This Recipe
This Stone Fruit and Burrata Salad is my go-to the second stone fruit hits the market. It’s bright, juicy, and loaded with flavor from nectarines, peaches, and plums, paired with creamy burrata that melts right into every bite. You know those meals that take almost no effort, look like art, and somehow taste even better? This is one of those. It’s perfect for a dinner party starter, a poolside lunch, or a lazy Sunday spread. And the vinaigrette? You’ll want to drizzle it on everything in sight.
Feel free to mix things up depending on what stone fruit is in season near you. Only see plums or pluots, be my guest. Peaches and Nectarines still going strong... get after it. Lucky enough to find Mango Nectarines... DO IT!
Ingredients & Substitutions
For the Salad
- Burrata
- Nectarines
- Plums
- Peaches
- Heirloom cherry tomatoes
- Flaky sea salt
- Black pepper
- Olive oil (I love Classic Cobram)
- Fresh mint
- Fresh basil
For the Champagne Vinaigrette
- Garlic
- Dijon mustard
- Champagne vinegar
- Fresh lemon juice
- Honey
- Red pepper flakes
- Salt
- Black pepper
- Olive oil
*For a full list of ingredients and instructions please see the Stone Fruit and Burrata Salad recipe card below.
How to Make Stone Fruit and Burrata Salad
Step 1: On a large plate, arrange the nectarines, plums, peaches and heirloom tomato wedges.
Step 2: Carefully rip the ball of burrata into pieces and scatter on top of the fruit along with the cherry tomatoes. Sprinkle with salt and pepper and a few baby leaves of fresh mint.
Step 3: Combine all the ingredients except the olive oil in a medium bowl and whisk together. Once combined, stream in the olive oil and continue to whisk until the vinaigrette comes together. Taste and adjust salt and pepper as needed. This dressing can be stored and refrigerated for 1 week.
Step 4: Drizzle with a few tablespoons of the champagne vinaigrette and serve immediately. Serve with extra vinaigrette if needed.
Tips & Tricks
- Did you know that you can freeze burrata for 10 minutes before tearing if you want cleaner chunks for presentation.
- Always use ripe but slightly firm fruit so the wedges hold their shape.
- Make a double batch of the vinaigrette, it’s incredible on grain bowls or grilled veggies.
- Assemble the Stone Fruit and Burrata Salad right before serving so the burrata stays creamy and the fruit stays fresh.
- No champagne vinegar? White wine or red wine vinegar works too.
FAQs
Can I use mozzarella instead of burrata?
Yes, but burrata has that creamy center that makes this extra special.
What if I can’t find champagne vinegar?
White wine vinegar, red wine vinegar or even apple cider vinegar are great swaps.
Can I prep this ahead of time?
You can whisk the vinaigrette up to 3 days in advance and slice the fruit a few hours before. Assemble right before serving.
What other herbs would work?
Tarragon or chives would be delicious if you want to mix it up.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Stone Fruit and Burrata Salad
Ingredients
For the Salad
- 1 large ball of Burrata
- 2 Nectarines cut into wedges
- 2 Plums cut into wedges
- 2 Peaches cut into wedges
- 1 Heirloom tomatoes cut into wedges
- 1 cup Heirloom cherry tomatoes
- Maldon Sea Salt + Freshly cracked black pepper
- Fresh Mint
For the Champagne Vinaigrette
- 2 garlic cloves finely chopped
- 1 tablespoon Dijon Mustard
- ¼ cup champagne vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons honey
- 1 teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup extra virgin olive oil
Instructions
- Make the vinaigrette: In a medium bowl, whisk together garlic, Dijon mustard, champagne vinegar, lemon juice, honey, red pepper flakes, salt, and pepper. Slowly drizzle in the olive oil while whisking until emulsified. Taste and adjust seasoning as needed. Store in the fridge for up to 1 week.
- Assemble the salad: On a large platter, arrange nectarines, plums, peaches, and cherry tomatoes. Tear burrata into pieces and place on top. Season with flaky salt and freshly cracked black pepper. Drizzle generously with olive oil and scatter mint and basil over the top. Finish with a few tablespoons of vinaigrette and serve immediately, with extra dressing on the side.
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
Fabulous pairing❤️
Very good, and I don't even like tomatoes! I only ate a couple cherry tomatoes and picked around the rest.
Any suggestions on how to keep the fruit from oxidizing or getting mushy if I want to prep everything in advanced?
unfortunately you can't really prep stone fruit in advance without it turning brown!! There are some sprays that some people use but I'm not a fan of those. I'm sorry!
we added watercress and omitted the vinaigrette...drizzled olive oil and aged balsamic.... goat cheese would work too.
yum!
Burrata is my lifeblood right now. I can't stop eating it. Help!
I'm trying to decided which of this I like the most - the cheese, the fruits or the bubbly vinegarette! Woman, you've done it again!
wow!! Healthy, Delicious and Colorful.