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Stone Fruit & Burrata Caprese – The Best Summer Dish

July 18, 2018 by zenbelly 6 Comments

Oh, Summer. Regardless of the actual weather we get in San Francisco during these months, I know I can count on one of my favorite things: Stone Fruit. Peaches, nectarines, plums… this year, they’ve been especially fantastic, and I’ve been making this Stone Fruit and Burrata Caprese on repeat.

stone fruit and burrata caprese

Quick, before summer is over: Go buy some peaches and plums and nectarines and make this Stone Fruit and Burrata Caprese!

This salad is beyond indulgent, but is also incredibly refreshing and summery. If you haven’t experienced burrata, you really must try it; At first glance, it looks just like mozzarella. And technically on the outside it is.

But that’s where the similarities end. While mozzarella is the same consistency throughout, burrata is a pouch of mozzarella filled with fresh cream and curd.

stone fruit and burrata caprese

See how creamy it is? It’s kind of like heaven. It’s one of those ingredients that levels up almost anything you put on it.

I’ll admit that this dish strays a bit from a traditional Caprese quite a bit; Peaches instead of tomatoes, burrata instead of mozzarella, but the essence of it is still there. And I bet no one will be mad at you if you bring this to a potluck.

stone fruit and burrata caprese

If bringing this to a party or not serving right away: The fruit will be great if given some time to marinate, but don’t break open the burrata or arrange the fruit over it until ready to serve.

stone fruit and burrata caprese
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Stone Fruit & Burrata Caprese

stone fruit and burrata caprese
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5 from 4 reviews

Indulgent and refreshing, this salad is the perfect summer dish.

  • Author: Simone Miller
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Category: Salad, Side Dish
  • Cuisine: Italian

Ingredients

  • 1 3/4–2 pounds stone fruit, halved, pitted and sliced in wedges ((about 6 medium peaches, nectarines, pluots, plums, whatever looks good))
  • 6–8 large basil leaves, (torn)
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon finely ground sea salt
  • 3–4 turns freshly ground black pepper
  • 1 8 ounce ball of burrata
  • pinch flaky salt

Instructions

  1. In a large bowl, combine the sliced stone fruit, basil, balsamic vinegar, olive oil, finely ground salt, and pepper. Gently stir to combine.
  2. On a serving platter, cut or tear the burrata in half – There’s cream inside, so make sure you do this on the platter you plan to serve it on.
  3. Arrange the stone fruit mixture over the burrata and sprinkle with flaky salt.

Notes

The fruit will be great if allowed to marinate for a bit, but don’t arrange over the burrata until ready to serve.

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Filed Under: summer, BBQ, Vegetables Tagged With: burrata caprese, caprese, peach caprese, stone fruit and burrata caprese

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Comments

  1. Debbie says

    July 23, 2020 at 4:12 pm

    This caprese salad is heavenly! Thanks chef!! I could eat this for every meal.

    Reply
  2. Cek says

    August 2, 2020 at 6:07 pm

    Creamy-tangy-sweet-cool. So good.(And so easy.) I just had it yet again. Thanks for the great recipe.

    Reply
    • zenbelly says

      August 5, 2020 at 11:27 am

      So glad you loved it! We eat it just about weekly over here.

      Reply
  3. Morgan Callahan says

    August 16, 2020 at 5:16 pm

    So simple, but an amazing combination. I might make balsamic and basil mandatory for all my stone fruit consumption.

    Reply
    • zenbelly says

      August 19, 2020 at 10:34 am

      So glad you love it! It’s one of my all time faves.

      Reply
  4. Gayle St. Luise says

    June 5, 2021 at 9:54 am

    Delicious – looking forward to making it again!

    Reply

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About Me (Hi! I’m Simone)

Hello, and Welcome! I'm so glad you're here. Why? Because my most favorite thing is to help home cooks feel like pros in their kitchens. A little about me... I've been cooking professionally for a long time - around 25 years - and ...

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