Stone Fruit Salad with Tomato and Burrata Recipe
A refreshing and vibrant summer salad combining sweet ripe stone fruits with juicy tomatoes, fragrant basil, and creamy burrata cheese, all drizzled with extra virgin olive oil for a perfect balance of flavors.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Fruit and Vegetables
- 1 lb ripe stone fruits (peaches, pears, plums, nectarines, cherries)
- 1 lb ripe tomatoes
- 1/2 cup loosely packed basil leaves
Seasonings and Others
- 1/2 tsp Maldon sea salt
- 1/2 tsp cracked black pepper
- 8 oz fresh burrata cheese
- 2 tbsp extra virgin olive oil (divided)
Instructions
- Prep the Stone Fruits: Halve the stone fruits and remove the pits carefully. Dice them into approximately 1-inch pieces and place all the pieces into a large salad bowl.
- Prepare the Tomatoes: Halve and/or dice the ripe tomatoes into roughly 1-inch pieces, then toss them into the bowl with the diced stone fruits to combine the fresh flavors.
- Add Basil and Seasonings: Sprinkle the basil leaves on top of the fruit and tomato mixture. Season with Maldon sea salt and cracked black pepper, then gently toss everything together to ensure even distribution.
- Plate the Salad: Divide the mixed salad between four plates. Carefully nestle a portion of fresh burrata cheese into each plate’s salad for a creamy contrast.
- Finish with Olive Oil: Drizzle each salad plate with half a tablespoon of extra virgin olive oil to add a rich, fruity finish. Serve immediately to enjoy the fresh, vibrant flavors.
Notes
- Use ripe but firm stone fruits to maintain good texture in the salad.
- Maldon sea salt provides a gentle crunch and subtle flavor; regular sea salt can be substituted.
- Serve immediately after adding the burrata and olive oil to keep the cheese fresh and the salad vibrant.
- This salad pairs wonderfully as a light appetizer or a side dish for summer meals.
