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
- 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)
Instructions
- Start by placing the baby arugula on a large platter. Drizzle with olive oil and sprinkle with salt to taste.
- Layer the sliced peaches and halved cherries atop the arugula, followed by the torn burrata pieces.
- Drizzle more olive oil and balsamic glaze over the top, then season with salt and pepper to taste.
- 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