Stone Fruit and Burrata Salad

Stone Fruit and Burrata Salad is a vibrant, summery dish that highlights the natural sweetness of cherries, peaches, nectarines, and plums, balanced with the rich creaminess of burrata and the brightness of fresh herbs. Finished with a delicate honey-balsamic dressing, it’s a colorful and elegant addition to any warm-weather menu.

Why You’ll Love This Recipe

This salad offers a refreshing take on seasonal fruit dishes, combining sweet, juicy stone fruits with luscious burrata and aromatic herbs. The drizzle of honey, olive oil, and balsamic vinegar ties everything together with a touch of sweet acidity. It’s easy to prepare, visually stunning, and ideal for summer entertaining, light lunches, or as a sophisticated side dish.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• mixed stone fruits (cherries, peaches, nectarines, plums), pitted and sliced
• burrata cheese, torn into pieces
• honey
• extra virgin olive oil
• balsamic vinegar
• sea salt
• black pepper
• fresh basil, chopped
• fresh mint, chopped
• edible flowers (optional, for garnish)

Directions

1. Prepare the Fruit:
   Slice the cherries, peaches, nectarines, and plums into bite-sized pieces and arrange them in a shallow serving dish or platter.

2. Make the Dressing:
   In a small bowl, whisk together the honey, extra virgin olive oil, balsamic vinegar, sea salt, and black pepper until well combined.

3. Assemble the Salad:
   Drizzle the dressing evenly over the sliced fruit and gently toss to coat.

4. Add the Burrata:
   Tear the burrata into rustic pieces and scatter it over the fruit.

5. Garnish & Serve:
   Sprinkle chopped fresh basil and mint over the top. Garnish with edible flowers if desired. Serve immediately at room temperature for the best flavor.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Total Time: 10 minutes
Calories: 250 kcal per serving

Variations

• Add Greens: Serve over a bed of arugula or baby spinach for a heartier salad.
• Grilled Fruit: Lightly grill the peaches or plums for extra depth and smokiness.
• Nut Crunch: Add toasted pistachios, almonds, or walnuts for texture.
• Citrus Zest: Grate fresh lemon or orange zest over the salad for a bright finish.
• Prosciutto Pairing: Add thin slices of prosciutto for a salty-savory twist.

Storage/Reheating

This salad is best served fresh. If necessary, store leftovers in an airtight container in the refrigerator for up to one day. Keep the dressing and burrata separate if preparing ahead to maintain texture and flavor. Reheating is not recommended.

FAQs

Can I use only one type of stone fruit?

Yes, the recipe is flexible. Peaches, plums, or nectarines alone will still provide excellent flavor.

What can I use instead of burrata?

Fresh mozzarella or goat cheese are good substitutes, though burrata offers a uniquely creamy texture.

Is there a substitute for balsamic vinegar?

White balsamic vinegar or a splash of red wine vinegar with a touch of maple syrup can work well.

Do I need to peel the fruit?

No, the skins of stone fruits are edible and add texture and color to the salad.

Can I make this salad ahead of time?

You can prep the fruit and dressing separately a few hours ahead, but assemble and dress just before serving.

What are edible flowers and are they necessary?

Edible flowers like pansies or nasturtiums add visual appeal but are optional. Be sure they are food-safe.

Is this salad suitable for vegetarians?

Yes, all ingredients are vegetarian-friendly.

Can I make this salad vegan?

To make it vegan, simply omit the burrata or use a plant-based cheese alternative and substitute the honey with maple syrup or agave nectar.

What herbs pair well with this dish besides basil and mint?

Try fresh thyme or tarragon for a more savory or aromatic variation.

What should I serve with this salad?

It pairs beautifully with grilled chicken, seafood, or crusty artisan bread for a light, elegant meal.

Conclusion

Stone Fruit and Burrata Salad is a stunning, flavor-packed celebration of summer produce. With its blend of sweet fruit, creamy cheese, fresh herbs, and a simple vinaigrette, this salad is both easy to make and a joy to eat. Whether served as a side or the star of your plate, it brings gourmet flair to any table with minimal effort.

Stone Fruit and Burrata Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Mari
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad / Appetizer
• Method: No-Cook
• Cuisine: Mediterranean-Inspired
• Diet: Gluten Free

Print Recipe

Pin Recipe

---

Description

This Stone Fruit and Burrata Salad is a refreshing, vibrant dish that’s as beautiful as it is delicious. Featuring juicy summer stone fruits like peaches, cherries, and plums, paired with creamy burrata, fresh basil and mint, and a drizzle of honey-balsamic dressing—this gourmet salad is perfect for warm-weather dining, brunches, or elegant entertaining.

---

Ingredients

Units USM Scale 1x2x3x

• 2 cups mixed stone fruits (cherries, peaches, nectarines, plums), pitted and sliced
• 1 ball burrata cheese, torn into pieces
• 1 tablespoon honey
• 1 tablespoon extra virgin olive oil
• 1 teaspoon balsamic vinegar
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh mint, chopped
• Edible flowers (optional, for garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the Fruit:
   Slice your chosen stone fruits into bite-sized pieces. Arrange them in a shallow serving bowl or platter.

2. Make the Dressing:
   In a small bowl, whisk together honey, olive oil, balsamic vinegar, salt, and pepper until emulsified.

3. Assemble the Salad:
   Drizzle the dressing over the fruits and gently toss to coat.

4. Add the Burrata:
   Tear the burrata into rustic pieces and place on top of the dressed fruit.

5. Garnish & Serve:
   Sprinkle with chopped basil and mint. Add edible flowers for a decorative touch. Serve immediately.

---

Notes

• Best served chilled or at room temperature for full flavor.
• Add toasted pistachios or almonds for extra crunch.
• Try with grilled bread for a more substantial starter or side.