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.
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
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.