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.
Want to see this recipe in action? Head over to my Patreon Page, where I share short instructional videos for lots of recipes, all ad-free and commentary-free! PLUS: Weekly meal plans and shopping lists, so you can get dinner on the table with less thinking required.Print
Indulgent and refreshing, this salad is the perfect summer dish.
- 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
- 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.
The fruit will be great if allowed to marinate for a bit, but don’t arrange over the burrata until ready to serve.
All of the links on zenbelly.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly.