Summer Stone Fruit and Burrata Salad

Jessica

🍽️✨ The taste ambassador

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Summer evenings in our home are synonymous with vibrant flavors and effortless meals, and this Summer Stone Fruit and Burrata Salad has quickly become a family favorite. From the first bite, it was clear this wasn’t just another salad; it was a celebration of summer’s bounty. The sweetness of ripe peaches and plums, the slight tang of nectarines, all beautifully contrasted with the creamy, milky burrata. Even my notoriously picky eaters devoured it, praising the “juicy fruit” and the “soft cheese.” It’s light enough for a hot day, yet satisfying enough to be a meal on its own, especially when paired with some crusty bread. This salad isn’t just delicious; it’s also incredibly simple to throw together, making it perfect for impromptu gatherings or a relaxed weeknight dinner. It’s a true taste of summer, and I can’t wait to share this recipe with you so you can bring a little bit of sunshine to your table too.

Ingredients

For the Salad:

Ripe Peaches: (2-3 medium) – Choose peaches that are fragrant and slightly soft to the touch. Their sweetness is a cornerstone of this summer salad.
Ripe Nectarines: (2-3 medium) – Select nectarines with smooth skin and a similar ripeness to the peaches. They add a slightly tangy counterpoint to the peaches’ sweetness.
Plums: (2-3 medium) – Look for plums that are plump and yield slightly to pressure. Their deep, rich flavor adds complexity.
Burrata Cheese: (8 ounces) – The star of the show! Fresh burrata is essential. Its creamy interior and delicate mozzarella shell provide a luxurious texture and milky flavor that perfectly complements the fruit. Ensure it’s fresh and has a good creamy center.
Fresh Basil Leaves: (½ cup) – Fresh basil is crucial for its aromatic and slightly peppery notes that enhance the sweetness of the fruit and the richness of the burrata. Use large, fragrant leaves.
Arugula: (5 ounces) – Baby arugula provides a peppery and slightly bitter base that balances the sweetness of the fruit and creaminess of the cheese. Its delicate leaves are perfect for this salad. (Spinach or mixed greens can be substituted if preferred.)

For the Balsamic Glaze:

Balsamic Vinegar: (½ cup) – High-quality balsamic vinegar is key for a rich, flavorful glaze. Opt for a thicker, syrupy balsamic if possible, or reduce a thinner one for a richer consistency.
Honey or Maple Syrup: (1 tablespoon) – Adds a touch of sweetness to balance the acidity of the balsamic vinegar and create a glossy glaze. Honey provides a floral sweetness, while maple syrup offers a deeper, caramel-like note.
Optional: Dijon Mustard: (½ teaspoon) – A tiny bit of Dijon mustard can add a subtle tang and depth to the glaze, cutting through the sweetness and adding complexity.

For Garnish (Optional):

Toasted Pine Nuts or Almonds: (¼ cup) – Adds a delightful crunch and nutty flavor that complements the creamy burrata and juicy fruit. Toasting enhances their flavor.
Flaky Sea Salt: – Enhances all the flavors of the salad and adds a pleasant textural element. Maldon or Fleur de Sel are excellent choices.
Freshly Cracked Black Pepper: – Adds a subtle spice and depth of flavor, balancing the sweetness and richness.
Extra Virgin Olive Oil: (For drizzling) – A high-quality olive oil adds richness and fruity notes, enhancing the overall flavor and texture of the salad.

Instructions

Prepare the Stone Fruit: Gently wash the peaches, nectarines, and plums. Cut them in half, remove the pits, and then slice them into wedges or chunks. The size can be adjusted to your preference, but bite-sized pieces are ideal for easy eating.
Make the Balsamic Glaze (Optional but Recommended): In a small saucepan, combine the balsamic vinegar and honey (or maple syrup). If using Dijon mustard, add it as well. Bring the mixture to a gentle simmer over medium-low heat. Reduce the heat to low and let it simmer for about 10-15 minutes, or until the glaze has thickened to a syrupy consistency. It should coat the back of a spoon. Be careful not to over-reduce it, as it will thicken further as it cools. Once thickened, remove from heat and let it cool completely. The glaze will continue to thicken as it cools. Alternatively, for a quicker glaze, you can use a pre-made balsamic glaze from the store.
Assemble the Salad Base: In a large serving platter or individual plates, arrange a bed of fresh arugula. You can lightly toss the arugula with a drizzle of olive oil and a pinch of salt and pepper for extra flavor if desired, but it’s also delicious plain.
Arrange the Stone Fruit: Artfully arrange the sliced peaches, nectarines, and plums over the bed of arugula. Distribute them evenly for a visually appealing and balanced salad.
Add the Burrata: Gently place the burrata ball(s) in the center of the salad or distribute smaller pieces throughout if using multiple smaller burrata balls. If using a large burrata, you can tear it apart into halves or quarters before placing it on the salad to make it easier to serve.
Dress the Salad: Drizzle the cooled balsamic glaze generously over the salad, focusing on the fruit and burrata. Don’t over-saturate the arugula; you want a balance of flavors. If you are using extra virgin olive oil, you can also drizzle a bit of it over the salad for added richness.
Garnish and Serve: Scatter fresh basil leaves over the salad. If using, sprinkle toasted pine nuts or almonds over the top for added crunch. Finish with a sprinkle of flaky sea salt and freshly cracked black pepper to enhance the flavors. Serve immediately to enjoy the burrata at its best creamy texture and the fruit at its freshest.

Nutrition Facts (Per Serving)

Servings: 4
Calories: Approximately 380 kcal
Fat: 28g

(Note: Nutrition facts are estimates and can vary based on specific ingredients and portion sizes. It’s always best to use a nutrition calculator for precise values if needed.)

Preparation Time

Prep Time: 20 minutes
Cook Time (for Balsamic Glaze): 15 minutes (optional, can use pre-made glaze)
Total Time: 20-35 minutes (depending on glaze preparation)

Description: This Summer Stone Fruit and Burrata Salad is incredibly quick and easy to prepare. Most of the time is spent washing and slicing the fruit and assembling the salad. Making the balsamic glaze adds a little extra time, but it’s a simple process. If you opt for a store-bought balsamic glaze, the total preparation time is reduced even further, making it a perfect recipe for busy weeknights or last-minute gatherings. It’s all about fresh, quality ingredients and minimal fuss to maximize flavor.

How to Serve

This versatile salad can be served in numerous ways, making it perfect for various occasions:

As a Light Lunch: Enjoy a generous portion of the salad on its own for a refreshing and satisfying light lunch. The combination of fruit, cheese, and greens provides a good balance of flavors and textures that will keep you feeling full but not heavy.
As an Appetizer: Serve smaller portions of the salad as a delightful and elegant appetizer before a summer meal. It’s a great way to kick off a dinner party or casual gathering with a burst of fresh, seasonal flavors.
As a Side Dish for Grilled Dishes: Pair this salad as a side dish with grilled chicken, fish, or vegetables. The coolness and freshness of the salad provide a wonderful contrast to the warmth and richness of grilled foods, especially during hot summer months. It complements grilled salmon, chicken breasts, or even grilled halloumi beautifully.
Alongside Crusty Bread or Crostini: Serve the salad with slices of crusty bread or toasted crostini. The bread is perfect for scooping up the creamy burrata and juicy fruit, and for soaking up the delicious balsamic glaze.
As Part of a Summer Brunch Spread: Incorporate this salad into a summer brunch buffet. Its vibrant colors and refreshing flavors make it a visually appealing and palate-pleasing addition to any brunch table.
Wine Pairing Suggestions:
- Crisp White Wines: Pair with a light and crisp white wine like Pinot Grigio, Sauvignon Blanc, or Vermentino. Their acidity and citrus notes complement the sweetness of the fruit and the richness of the burrata.
- Dry Rosé: A dry rosé, especially one with fruity notes, is another excellent choice that harmonizes well with the summer flavors of the salad. Look for a rosé from Provence or a similar dry style.
- Prosecco or Sparkling Wine: For a celebratory touch, serve with Prosecco or another dry sparkling wine. The bubbles and slight sweetness can enhance the overall dining experience and complement the salad beautifully.

Additional Tips

To make your Summer Stone Fruit and Burrata Salad even more exceptional, consider these helpful tips:

Choose Ripe, But Not Overripe Fruit: The key to this salad is using perfectly ripe stone fruit. Fruit that is too hard will lack flavor and sweetness, while overripe fruit will be mushy. Look for fruit that is fragrant, yields slightly to gentle pressure, and has vibrant color. If your fruit is slightly underripe, you can ripen it at room temperature in a paper bag for a day or two.
Handle Burrata with Care: Burrata is delicate. Handle it gently to avoid breaking the outer shell before serving. It’s best served at room temperature to fully appreciate its creamy texture and flavor. Take it out of the refrigerator about 15-20 minutes before assembling the salad.
Make the Balsamic Glaze Ahead of Time: The balsamic glaze can be made a day or two in advance and stored in an airtight container in the refrigerator. This saves time when you’re ready to assemble the salad. In fact, making it ahead allows the flavors to meld and deepen.
Customize the Greens: While arugula provides a wonderful peppery bite, feel free to experiment with other greens. Baby spinach, mixed greens, or even butter lettuce can work well as a base. Consider adding a handful of baby kale for extra nutrients and texture.
Add Protein for a Heartier Meal: To make this salad a more substantial meal, consider adding some protein. Grilled chicken or shrimp, prosciutto crisps, or even chickpeas or white beans would be delicious additions. Grilled halloumi cheese is also a great vegetarian protein option that pairs beautifully with stone fruit.
Vary the Nuts and Seeds: Pine nuts and almonds are classic choices, but you can also use other toasted nuts and seeds for different flavors and textures. Try toasted pecans, walnuts, pistachios, or even sunflower seeds. Toasting nuts and seeds enhances their flavor and adds a satisfying crunch.
Experiment with Herbs: While basil is traditional and delicious, don’t be afraid to experiment with other fresh herbs. Mint, thyme, or even a sprinkle of rosemary can add unique flavor profiles. A combination of basil and mint can be particularly refreshing.
Don’t Dress the Salad Too Far in Advance: Dress the salad just before serving to prevent the arugula from wilting and the fruit from becoming soggy. If you are preparing components ahead of time, keep the dressed salad separate from the fruit and burrata until just before serving. You can assemble the arugula and fruit base a bit earlier, but add the burrata and dressing right before you are ready to eat.

FAQ Section

Q1: Can I use other types of stone fruit in this salad?
A: Absolutely! This salad is incredibly versatile. Feel free to use any combination of your favorite stone fruits. Cherries, apricots, and pluots would all be delicious additions or substitutions. Get creative with the seasonal fruits available to you.

Q2: Can I substitute mozzarella for burrata?
A: While you can use fresh mozzarella, burrata truly elevates this salad with its creamy center. Mozzarella will provide a similar milky flavor but lacks the luxurious texture of burrata. If you can find burrata, it’s highly recommended for the best experience. If using mozzarella, opt for fresh, high-quality mozzarella balls.

Q3: Can I make this salad ahead of time?
A: It’s best to assemble and serve this salad fresh for optimal texture and flavor, especially due to the burrata and arugula. However, you can prepare components ahead of time. The balsamic glaze can be made days in advance. You can also wash and slice the fruit a few hours ahead and store it in the refrigerator, though it’s best to slice it closer to serving time to prevent browning. Assemble the salad just before serving.

Q4: How long will leftovers of this salad last?
A: This salad is best enjoyed immediately. Leftovers are not recommended, as the arugula will wilt, the fruit can become soggy, and the burrata’s texture will degrade. If you do have leftovers, consume them within a few hours and expect a change in texture and quality. It’s better to prepare only what you intend to eat immediately.

Q5: I don’t like balsamic glaze. Is there another dressing I can use?
A: Yes, definitely! A simple lemon vinaigrette would be a fantastic alternative. Whisk together olive oil, fresh lemon juice, Dijon mustard, honey or maple syrup, salt, and pepper to taste. A honey-mustard vinaigrette or even a light poppyseed dressing could also be delicious. Choose a dressing that complements the sweetness of the fruit and the richness of the burrata without overpowering them.

Q6: Can I add vegetables to this salad?
A: While this salad is primarily focused on stone fruit and burrata, you can certainly add some vegetables. Thinly sliced cucumbers, shaved fennel, or even some grilled bell peppers could add a nice crunch and flavor dimension. Keep in mind that adding too many vegetables might shift the focus away from the star ingredients, so add them in moderation.

Q7: Is this recipe vegetarian?
A: Yes, this recipe is naturally vegetarian as it contains no meat or fish. It is a great option for vegetarians and those looking for lighter, plant-forward meals.

Q8: What wine pairs well with this salad?
A: As mentioned in the “How to Serve” section, crisp white wines like Pinot Grigio, Sauvignon Blanc, and Vermentino pair beautifully. Dry rosés and Prosecco are also excellent choices. Look for wines that are light, refreshing, and have good acidity to complement the salad’s flavors without overpowering them. The goal is a wine that enhances the fresh, summery character of the dish.