With Summer officially behind us, the wonderful berries and most other summer fruits are out the door as well. I was perusing the internet for a salad over the weekend and found a wonderful stone fruit salad topped with burrata. For me, the word burrata was the deciding factor but this salad was the perfect way to embrace the fleeting warm Summer nights yet still taking advantage of the stone fruits that are in season. I hope you enjoy this salad as much as I did. This is definitely becoming a late summer/early fall staple recipe!
Stone Fruit and Burrata Salad
For the Salad
- 2 large balls of Burrata
- 2 nectarines, sliced into wedges
- 3 plums, sliced into wedges
- 2 peaches, sliced into wedges
- 1 large heirloom tomato, sliced into wedges
- 1 C heirloom cherry tomatoes
For the Balsalmic Dressing
- ¼ C olive oil
- 2 T aged balsamic vinegar, I used Olivier’s VSOP Balsamic
- ¼ t coarse sea salt
- ¼ t ground black pepper
- On a large platter, arrange the nectarines, peaches, plums, large heirloom tomato wedges, and heirloom cherry tomatos. Gently tear the burrata into pieces and distribute on top of the stone fruit.
- In a jar, combine the olive oil, balsamic vinegar, salt and pepper and shake until well incorporated.
- Drizzle the dressing evenly over the salad and serve immediately!
Recipe Adapted from: What’s Gaby Cooking
© Rachel Davidson and Wine, Dine and Wander, 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Rachel Davidson and Wine, Dine and Wander with appropriate and specific direction to the original content.