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4.50 from 2 votes

Stone Fruit and Burrata Salad

Fresh stone fruit and creamy burrata salad with mint, basil, and champagne vinaigrette. A bright summer recipe perfect for al fresco dining.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: Italian
Servings: 4 servings
Author: Gaby Dalkin

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

Calories: 475kcal | Carbohydrates: 31g | Protein: 10g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 30mg | Sodium: 367mg | Potassium: 434mg | Fiber: 4g | Sugar: 26g | Vitamin A: 1483IU | Vitamin C: 24mg | Calcium: 249mg | Iron: 1mg