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.
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.
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
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 & Burrata Caprese
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad, Side Dish
- Cuisine: Italian
Description
Indulgent and refreshing, this salad is the perfect summer dish.
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
- In a large bowl, combine the sliced stone fruit, basil, balsamic vinegar, olive oil, finely ground salt, and pepper. Gently stir to combine.
- 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.
- 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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Debbie says
This caprese salad is heavenly! Thanks chef!! I could eat this for every meal.
★★★★★
Cek says
Creamy-tangy-sweet-cool. So good.(And so easy.) I just had it yet again. Thanks for the great recipe.
★★★★★
zenbelly says
So glad you loved it! We eat it just about weekly over here.
Morgan Callahan says
So simple, but an amazing combination. I might make balsamic and basil mandatory for all my stone fruit consumption.
★★★★★
zenbelly says
So glad you love it! It’s one of my all time faves.
Gayle St. Luise says
Delicious – looking forward to making it again!
★★★★★