Stone Fruit And Burrata Salad
This vibrant summer salad features an array of colorful fruits and vegetables, paired with creamy burrata and a zesty champagne vinaigrette. Each bite offers a delightful mix of flavors and textures, making it a refreshing and elegant dish perfect for warm-weather gatherings. Serve up this salad to impress your guests or enjoy it as a delicious light meal on its own.
— Constant Cookbook
Ingredients
- 1 large ball of Burrata
- 2 Nectarines, cut into wedges
- 2 Plums, cut into wedges
- 2 Peaches, cut into wedges
- 1 Heirloom tomatoes, cut into wedges
- 1 cup Heirloom cherry tomatoes
- Maldon Sea Salt + Freshly cracked black pepper
- Fresh Mint
- 2 garlic cloves, finely chopped
- 1 tablespoon Dijon Mustard
- 1/4 cup champagne vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons honey
- 1 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra virgin olive oil
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
Comments
No comments found.