Print

Stone Fruit Salad with Burrata

Stone Fruit Salad with Burrata

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Brighten up your summer meals with this vibrant Stone Fruit Salad with Burrata! Combining juicy peaches and sweet cherries with creamy burrata, this salad offers a refreshing balance of flavors and textures. Perfect for family gatherings or a quick weeknight dinner, it’s a feast for both the palate and the eyes. With its ease of preparation, healthy ingredients, and make-ahead convenience, you’ll find yourself returning to this delightful recipe all season long.

Ingredients

Scale
  • 5 oz baby arugula (washed)
  • 1 8-oz package burrata (torn into bite-sized pieces)
  • 1 yellow peach (pitted and thinly sliced)
  • 1 white peach (pitted and thinly sliced)
  • ½ cup dark sweet cherries (pitted and halved)
  • ½ cup rainier cherries (pitted and halved)
  • Extra-virgin olive oil (to taste)
  • Kosher salt and freshly ground black pepper (to taste)
  • Balsamic glaze (to taste)
  • Basil or mint leaves (for garnish – optional)

Instructions

  1. Start by placing the washed arugula on a large platter. Drizzle with extra-virgin olive oil and sprinkle with kosher salt to enhance the greens' natural taste.
  2. Layer the sliced peaches, halved cherries, and torn burrata over the arugula. Drizzle again with olive oil and balsamic glaze.
  3. Season to taste with freshly ground black pepper and additional salt if needed. Garnish with basil or mint leaves for an extra pop of flavor.

Nutrition