Name: Summer Stone Fruit and Burrata Salad
Ingredients: 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.); 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.; 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.

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.

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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

Serving Size: one normal portion
Calories: 380
Fat: 28g