Stone Fruit And Burrata Salad
This delightful salad brings together the natural sweetness of stone fruits and cherries with the creamy richness of burrata cheese. Topped with basil and a drizzle of balsamic vinegar, each bite bursts with vibrant flavors in a perfect harmony of sweet and savory notes. Enjoy this salad as a light and refreshing addition to your summer dining experience.
— Constant Cookbook
Ingredients
- 6 stone fruits (peaches, nectarines, apricots etc)
- handful of cherries, pitted and sliced in half
- 1 cup crusty bread
- 10 basil leaves
- burrata cheese
- balsamic vinegar *
- olive oil, salt and pepper
Instructions
- Slice the stone fruit and cherries and cube the bread in 1/2 inch squares.
- Heat about a tablespoon of olive oil in a skillet and toss the bread. Cook until toasted and lightly coated with oil. Season the bread slightly with salt and pepper.
- On a large plate or platter arrange the fruit, bread and basil. Top the fruit with a couple spoonfuls or slices of burrata (it's soft so don't expect it to be pretty!).
- Drizzle the salad with a sweet balsamic vinegar and sprinkle a little salt and pepper on top.
- Serve as a summer porch meal or side salad.
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