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Stone Fruit and Burrata Salad Recipe

Stone Fruit and Burrata Salad

A summer fruit and bread salad topped with burrata cheese and balsamic vinegar. This is a fresh recipe combining the classic caprese and panzanella salads.
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Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 6 stone fruits, peaches, nectarines, apricots etc
  • handful of cherries, pitted and sliced in half
  • 1 cup crusty bread cubes, day old baguette works well
  • 10 basil leaves
  • burrata cheese
  • balsamic vinegar *
  • olive oil salt and pepper

Method
 

  1. Slice the stone fruit and cherries and cube the bread in 1/2 inch squares.
  2. Heat about a tablespoon of olive oil in a skillet and toss the bread. Cook until toasted and lightly coated with oil. Season the bread slightly with salt and pepper.
  3. On a large plate or platter arrange the fruit, bread and basil. Top the fruit with a couple spoonfuls or slices of burrata (it's soft so don't expect it to be pretty!).
  4. Drizzle the salad with a sweet balsamic vinegar and sprinkle a little salt and pepper on top.
  5. Serve as a summer porch meal or side salad.

Notes

*Choose a sweeter balsamic vinegar, like LA Vecchia Dispensa, which is from Modena Italy (its the one with the red paint stamp on top). And you can use the leftover balsamic over ice cream or another fruity dessert or salad.