Stone Fruit Salad with Burrata

In this vibrant Stone Fruit Salad with Burrata, juicy peaches and sweet cherries create a delightful summer dish. Perfect for picnics, barbecues, or as a light lunch, this salad stands out with its creamy burrata and fresh greens. The combination of flavors and textures makes it an irresistible choice for any occasion.

Why You’ll Love This Recipe

• Fresh Flavors: The sweet and tangy stone fruits balance beautifully with the creaminess of burrata.
• Quick to Prepare: This salad comes together in just minutes, making it ideal for busy days.
• Nutrient-Packed: With fresh fruits and greens, it’s a healthy option that doesn’t compromise on taste.
• Versatile Serving Options: Great as a side dish or a main course, it’s perfect for any meal.
• Beautiful Presentation: The colorful ingredients create an eye-catching dish that impresses guests.

Tools and Preparation

Having the right tools will make assembling your Stone Fruit Salad effortless. Here’s what you’ll need:

Essential Tools and Equipment

• Large platter
• Sharp knife
• Cutting board
• Measuring spoons

Importance of Each Tool

• Large platter: Provides ample space for layering the salad ingredients beautifully.
• Sharp knife: Ensures clean cuts when slicing fruits, enhancing the overall presentation.
• Cutting board: Keeps your workspace organized and makes chopping safe and easy.

Ingredients

For this tasty Stone Fruit Salad with Burrata, gather the following ingredients:

For the Greens

• 5 oz baby arugula (washed)

For the Fruits

• 1 yellow peach (pitted and sliced thinly)
• 1 white peach (pitted and sliced thinly)
• 1/2 cup dark sweet cherries (pitted and halved)
• 1/2 cup rainier cherries (pitted and halved)

For the Cheese

• 1 8-oz package burrata (torn into bite-sized pieces)

Extras

• 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)

How to Make Stone Fruit Salad with Burrata

Step 1: Prepare the Base

1. Place the arugula down on a large platter.
2. Drizzle all over with olive oil, then sprinkle with salt.

Step 2: Assemble the Salad

1. Evenly distribute the peaches, cherries, and burrata pieces on top of the arugula.
2. Drizzle all over with olive oil and balsamic glaze.

Step 3: Season and Garnish

1. Season with salt and pepper to taste.
2. Sprinkle with basil or mint if using. Enjoy!

This refreshing Stone Fruit Salad with Burrata is sure to be a hit at your next gathering!

How to Serve Stone Fruit Salad with Burrata

This vibrant stone fruit salad with burrata is a delightful dish that can elevate any dining experience. Here are some creative serving suggestions to enjoy this refreshing salad.

As a Light Lunch

• Serve it on its own for a quick and healthy lunch option, perfect for hot summer days.

As a Side Dish

• Pair it with grilled chicken or fish to complement the flavors and create a balanced meal.

At a Summer Barbecue

• Offer it as a colorful side at your next barbecue; its sweetness will contrast beautifully with savory grilled meats.

For Brunch Gatherings

• Present it as part of a brunch spread alongside other fresh salads and pastries to impress your guests.

With Crusty Bread

• Serve it alongside slices of crusty bread or crostini for added texture and an easy-to-enjoy snack.

How to Perfect Stone Fruit Salad with Burrata

To ensure your stone fruit salad with burrata turns out perfectly every time, follow these handy tips.

• Choose ripe fruits: Select peaches and cherries that are ripe but firm for the best flavor and texture.
• Use quality olive oil: A good extra-virgin olive oil enhances the salad’s taste; choose one you enjoy.
• Balance flavors: Adjust the salt and balsamic glaze to find the right balance between sweet and savory.
• Add herbs wisely: Fresh basil or mint can elevate the dish; use them sparingly to avoid overpowering the fruits.
• Serve immediately: Enjoy the salad fresh to retain the crispness of the ingredients, especially the arugula.

Best Side Dishes for Stone Fruit Salad with Burrata

Pair your stone fruit salad with these delightful side dishes for a complete meal.

1. Grilled Chicken Skewers: Juicy chicken skewers marinated in herbs make an excellent protein addition.
2. Quinoa Salad: A light quinoa salad mixed with cucumbers and lemon adds freshness alongside the stone fruit salad.
3. Roasted Vegetables: Seasonal roasted vegetables offer a warm, earthy contrast to the cool salad.
4. Caprese Salad: A classic caprese salad with fresh mozzarella enhances the creamy elements of burrata.
5. Garlic Bread: Crispy garlic bread provides a crunchy counterpart that’s perfect for dipping into any leftover dressing.
6. Mediterranean Couscous: Fluffy couscous tossed with olives, tomatoes, and feta brings Mediterranean flair to your table.
7. Zucchini Noodles: Lightly sautéed zucchini noodles are a low-carb option that pairs well without overwhelming flavors.
8. Stuffed Peppers: Colorful stuffed peppers filled with grains and spices add substance while complementing the sweet notes of fruit.

Common Mistakes to Avoid

When making a Stone Fruit Salad with Burrata, it’s essential to avoid common pitfalls that can affect the flavor and presentation.

• Using Unripe Fruits – Unripe stone fruits can be hard and lack flavor. Always choose fresh, ripe peaches and cherries for sweetness.
• Skipping the Seasoning – Neglecting salt and pepper can lead to a bland salad. Season generously for a burst of flavor that enhances the fruits and burrata.
• Overdressing the Salad – Too much olive oil or balsamic glaze can overwhelm the salad. Start with a little, and add more as needed for balance.
• Not Using Fresh Herbs – Fresh basil or mint adds an aromatic touch. Don’t skip this step; it elevates the dish significantly.
• Forgetting Presentation – A beautiful salad should be visually appealing. Arrange your ingredients artfully on the platter for an inviting look.

Storage & Reheating Instructions

Refrigerator Storage

• Store your stone fruit salad in an airtight container.
• It will stay fresh for up to 2 days in the refrigerator.

Freezing Stone Fruit Salad with Burrata

• Freezing is not recommended because of the texture changes in fruits and burrata once thawed.

Reheating Stone Fruit Salad with Burrata

• Oven – Preheat to 350°F (175°C), cover loosely with foil, and warm for about 10 minutes.
• Microwave – Heat on medium power in short bursts of 20 seconds, stirring in between until warmed through.
• Stovetop – Warm gently in a non-stick skillet over low heat, stirring frequently to prevent sticking.

Frequently Asked Questions

Here are some common questions people have about making Stone Fruit Salad with Burrata.

What fruits are best for a Stone Fruit Salad with Burrata?

Peaches, nectarines, cherries, and plums are excellent choices for this salad due to their sweetness and texture.

Can I customize my Stone Fruit Salad with Burrata?

Absolutely! You can add nuts like pistachios or almonds or include other fresh herbs for added flavor.

How should I serve Stone Fruit Salad with Burrata?

This salad works beautifully as a light lunch or as a side dish at summer gatherings. Serve it chilled on a warm day for maximum enjoyment.

Can I make this salad ahead of time?

You can prepare the ingredients ahead but assemble the salad just before serving to keep it fresh and vibrant.

Final Thoughts

The Stone Fruit Salad with Burrata offers a delightful combination of sweet fruits and creamy cheese that is perfect for any occasion. Its versatility allows you to customize it according to your taste preferences or seasonal availability. Give this refreshing recipe a try, and enjoy its delicious flavors!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Stone Fruit Salad with Burrata

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Lara
• Total Time: 10 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Indulge in the vibrant flavors of summer with this Stone Fruit Salad with Burrata, a delightful combination of juicy peaches and sweet cherries, perfectly balanced with creamy burrata and crisp arugula. This refreshing dish is not only visually stunning but also quick to prepare, making it an ideal choice for picnics, barbecues, or simply a light lunch. The interplay of sweet and tangy notes, along with the creamy texture of burrata, creates a mouthwatering experience that will impress your guests. Drizzle with extra-virgin olive oil and balsamic glaze to elevate the flavors even further!

---

Ingredients

Scale 1x2x3x

• 5 oz baby arugula
• 1 yellow peach (sliced thinly)
• 1 white peach (sliced thinly)
• 1/2 cup dark sweet cherries (halved)
• 1/2 cup Rainier cherries (halved)
• 8 oz burrata (torn into pieces)
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• Balsamic glaze
• Fresh basil or mint leaves (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Start by placing the baby arugula on a large platter. Drizzle with olive oil and sprinkle with salt to taste.
2. Layer the sliced peaches and halved cherries atop the arugula, followed by the torn burrata pieces.
3. Drizzle more olive oil and balsamic glaze over the top, then season with salt and pepper to taste.
4. Garnish with fresh basil or mint if desired. Serve immediately for maximum freshness.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-cook
• Cuisine: American

Nutrition

• Serving Size: 1 plate (~200g)
• Calories: 300
• Sugar: 15g
• Sodium: 150mg
• Fat: 20g
• Saturated Fat: 5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 5g
• Protein: 7g
• Cholesterol: 20mg