There are a few things that I am 100% certain of...
1. Things taste better with salt
2. Having a bit of a tan makes me happy
3. My dad makes the worlds most amazing kitchen sink cookies
4. Yoga pants are the best thing ever invented
5. Burrata should be its own food group, case in point, The Most Perfect Burrata Caprese Sandwich.
Enjoy this Stone Fruit and Burrata Salad!!
Table of Contents
Why I Love This Recipe
You agree right? I mean, minus the fact you haven’t all had a chance to try my dad’s kitchen sink cookies, but let’s just overlook that for a hot second. The rest of the points are completely valid. And today I’m taking #5 to a whole new level.
Burrata and Stone Fruit Salad!! It would be on the menu for lunch and dinner daily if I didn’t continue to eat all the Burrata before it was time to whip this one up. But I can’t be held accountable for my actions when Burrata is involved. #sorryimnotsorry
It’s the perfect salad to sloooooowly start to say goodbye to summer. Scratch that. I refuse to say goodbye to summer just yet. I will rock my flip flops and short shorts until it starts to rain and I am forced to put on close toed shoes. But until that day comes…. It’s sunglasses, flip flops and Stone Fruit and Burrata Salads all day every day!
Ingredients & Substitutions
For the Salad
- Burrata
- Nectarines
- Plums
- Peaches
- Heirloom Tomatoes
- Heirloom Cherry Tomatoes
- Maldon Sea Salt
- Black Pepper freshly ground
- Fresh Mint
For the Champagne Vinaigrette
- Garlic
- Dijon Mustard
- Champagne Vinegar
- Lemon Juice
- Honey
- Red Pepper Flakes
- Salt
- Black Pepper freshly ground
- Extra Virgin Olive Oil
*For a full list of ingredients and instructions please see 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.
How to Store Stone Fruit and Burrata Salad
I would recommend putting this together fresh and eating it while fresh!
Tips & Tricks
You can get really creative with how you serve this salad! Make it on a large serving board or cut the fruit into individual bowls.
FAQs
Just skip the red pepper flakes in this vinaigrette.
Make this at your next barbecue! Or with some cedar plank salmon or a rotisserie chicken.
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
For the Salad
- On a large plate, arrange the nectarines, plums, peaches and heirloom tomato wedges. 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.
- Drizzle with a few tablespoons of the champagne vinaigrette and serve immediately. Serve with extra vinaigrette if needed.
For the Champagne Vinaigrette
- 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.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
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.