Stone Fruit and Burrata Salad

Summer perfection on a plate. This stone fruit and burrata salad is perfect on a hot summer night. Creamy burrata cheese, juicy stone fruits, herbs and a balsamic glaze, equals perfection!

We’ve reached the point in summer where it’s too hot to turn on the oven. Yes, it’s been hot and steamy over here. And for that reason, it’s important to turn to dishes that you can make that not only quench your thirst and satisfy your hunger, but that also don’t require the use of the oven. Am I right? Tapping in to using my Instant Pot and air fryer has been helpful as well, but give me all the salads and I’m a happy camper!

When I did my dietetic internship years ago, I remember all the dietitians would have a potluck lunch and each bring a different salad. So while you might think of salads as all green and leafy, think again. We’re talking a corn, tomato, and avocado salad, tabbouleh, quinoa or couscous salad, and on and on. I may have a bad memory, but I definitely remember that day and theme. Enter summer heat and all I want are salads. Zucchini may not be my favorite vegetable, but spiralize it and have it in a salad and I’m all over it! Add in a little cheese here and there and then you’ve added some protein to help fill you up! This tomato salad is so simple yet so flavorful when the tomatoes are in season!

Enter stone fruits: apricots, nectarines, peaches, plums. Stone fruits are in season now and last week I had my first cherries of the season Delicious, juicy, and super sweet! Equally delicious and juicy are the peaches and nectarines. It’s almost hard to decide which is my favorite right now. Last year I made a fig and burrata salad, but since I haven’t seen figs in the store yet, I subbed in stone fruits and wow! Let me tell you how delicious it was. Anything with burrata is delicious, but enter the sweet stone fruits with fresh herbs, to die for!

Ingredients: Stone Fruit & Burrata Salad

1. Burrata: is a fresh Italian cheese made from cow’s milk mozzarella. It has a higher fat content and the inside is creamy and almost liquid due to the high fat content. When I tell you that it literally just melts in your mouth, it does. Creamy, delicious, and pairs well in many salads for this reason. Does it have a higher saturated fat content? Sure, but as I always say, pay attention to your total saturated fat for the day and keep the bigger picture versus just focusing on any one food. Trader Joe’s is the most affordable burrata.
2. Stone Fruit: Peaches, nectarines, cherries, plums, apricots – just pick your favorites. Normally I’ll do a peach or nectarine, but because I had cherries and apricots around, I added them in too. They’re in season now and this means it’s the time to use them!
3. Tomato: also in season. Not here in Miami, but in season in other parts of the country. You could leave the tomato out and just have the burrata with stone fruits. Just as I had different stone fruits this week, I had some tomatoes I needed to use up. Tomatoes work perfectly in this salad as an extra addition.
4. Herbs: Mint and basil were my go-to in this salad. The mint pairs really well with the fruit. Basil was a wild card and it ended up tasting great. Whenever I have fresh herbs around I try to use them in all the ways. Experiment and you’ll see what a burst of flavor they give to different dishes!
5. Balsamic Glaze: is balsamic vinegar and some sugar boiled down to almost create a syrup. Sold in most grocery stores, it’s great to have around for a quick drizzle on salads like this. However, other options include: The lemon vinaigrette from my watermelon salad would add a burst of brightness or my go-to balsamic vinaigrette as well!

How To Make Stone Fruit Burrata Salad

This is another recipe that’s a non-recipe. Think of it more as an instructional that shows you how to pair foods together. Seriously so simple to throw together. And as I always say, have a sauce or two on hand and you’re good to go. The lemon vinaigrette and balsamic vinaigrette work quite well. If you’re really pressed for time have the balsamic glaze handy. More importantly? Enjoy all the stone fruits this summer. Sweet, delicious, and juicy. So juicy, it might just drip down your face.

1. Slice: the tomatoes, cherries, nectarine or peach, and apricots.
2. Julienne: the mint and basil leaves.
3. Tear: the burrata into pieces over the plate you’ll be using. This way you’ll make sure not to miss any of the cream inside of the burrata ball.
4. Arrange: the slices of fruit and tomatoes on the plate with the burrata. Additionally sprinkle with the mint and basil leaves.
5. Drizzle: a little dressing on top of the salad. Enjoy and dig in!

Recipes That Require No Oven

• Salmon Pesto Skewers
• Salad in a Jar
• Instant Pot Black Beans
• Instant Pot Butternut Squash Risotto

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