Stone Fruit And Burrata Salad
This vibrant summer salad is a celebration of seasonal flavors and colors. Fresh, juicy peaches, nectarines, and plums mingle with tender arugula and earthy beets, creating a delightful blend of sweet and savory. The creamy burrata adds a luxurious touch, while the balsamic vinaigrette ties everything together with a tangy kick. Perfect for a light lunch or a refreshing side dish, this salad is sure to brighten up any mealtime spread.
— Constant Cookbook
Ingredients
- 1 Peach
- 1 Nectarine
- 2 Plums or Pluots
- 2 cups Arugula
- 2 Beets, peeled, cooked and sliced
- 1 ball Burrata
- 3 tablespoons Balsamic Vinegar
- 4 tablespoons Olive Oil
- 1 clove Garlic, minced
- Kosher salt and freshly cracked black pepper
Instructions
- For the Salad
- On a large plate, arrange the nectarines, plums, peaches and heirloom tomato wedges. Carefully rip the ball of burrata into pieces and scatter on top of the fruit along with the cherry tomatoes. Sprinkle with salt and pepper and a few baby leaves of fresh mint.
- Drizzle with a few tablespoons of the champagne vinaigrette and serve immediately. Serve with extra vinaigrette if needed.
- For the Champagne Vinaigrette
- Combine all the ingredients except the olive oil in a medium bowl and whisk together. Once combined, stream in the olive oil and continue to whisk until the vinaigrette comes together. Taste and adjust salt and pepper as needed. This dressing can be stored and refrigerated for 1 week.
Nutrition
- Calories: 475 kcal
- Carbohydrate Content: 31 g
- Protein Content: 10 g
- Fat Content: 38 g
- Saturated Fat Content: 10 g
- Cholesterol Content: 30 mg
- Sodium Content: 367 mg
- Fiber Content: 4 g
- Sugar Content: 26 g
- Unsaturated Fat Content: 23 g
- Serving Size: 1 serving
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