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.


  • 1 3/42 pounds stone fruit, halved, pitted and sliced in wedges ((about 6 medium peaches, nectarines, pluots, plums, whatever looks good))
  • 68 large basil leaves, (torn)
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon finely ground sea salt
  • 34 turns freshly ground black pepper
  • 1 8 ounce ball of burrata
  • pinch flaky salt


  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.


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