Stone Fruit-and-Burrata Caprese Salad
- 4 heirloom tomatoes, cut into wedges
- 1 ripe nectarine, cut into wedges
- 1 ripe apricot, cut into wedges
- 1 ripe plum, cut into wedges
- 1 pint heirloom cherry tomatoes, halved
- 8 ounces room-temperature burrata cheese
- 1 tablespoon extra-virgin olive oil
- 1 lemon, juiced
- flaky sea salt to taste
- ½ cup basil leaves, torn
- Pile tomatoes, nectarine, apricot, plum, and cherry tomatoes onto a large serving platter.
- Pull burrata into chunks with your hands and place onto the fruit mixture.
- Drizzle olive oil and lemon juice over the fruit; season with salt and garnish with basil.
If you can't find burrata cheese, a good quality fresh mozzarella will work just as well. Even though this recipe is all about the stone fruit, you could substitute figs, apples, or pears if it isn't stone fruit season. Cantaloupe or honey dew melon would also be a good substitute for the nectarines, plums, or apricots.
What others are saying
Aja A says:
Simple and tasty dish to serve for a get-together. All of the stone fruit pairs very nicely with the creamy burrata cheese. If you want to go the extra mile, try grilling some of the stone fruit like the plums and/or nectarines. It will add an extra delicious level of flavor this already sweet and savory treat.
Jessica Scott says:
This is a pretty salad and it tasted delicious. I tried grilling the plums and nectarines and it was really yummy. Perfect for summer!