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This summer stone fruit and burrata salad makes a delicious and refreshing summer appetizer, light lunch or side with dinner.
Summer is salad season am I right?! I mean, I eat salad all year round but in the summer time, I crave salads especially on those nights when it’s too hot to cook. I combined my two loves of burrata cheese and ripe, sweet stone fruit for this salad that just bursts with flavor! If you were around last summer, you may remember my summer burrata board.
This summer stone fruit and burrata salad will literally transform you to vacationing in the Mediterranean. (Have you heard the term Tomato Girl? This is what they eat in their Tomato Girl Summer). Peppery and nutty arugula is topped with sweet peaches and cherries, silky burrata and rounded out with a beautiful balsamic glaze. Nectarines or plums work great in this salad too! Eat as is or add some sliced proscuitto for a light lunch or serve with some grilled chicken or fish for a complete meal.
Summer Stone Fruit and Burrata Salad
Ingredients:
- Arugula
- Peaches (I used 4)
- 1-2 cups cherries
- 1 container of burrata, drained.
- Olive oil (about 4 Tbsp)
- Salt/pepper
- Garlic salt
- Juice of 1/2 lemon
- Balsamic glaze
Directions:
1.) Start by slicing the fruit, removing the pits and stems.
2.) In a bowl or on a platter, add a bed of arugula.
3.) Add the sliced fruits on top.
4.) Carefully cut the burrata into chunks and add on top of the salad.
5.) In a small bowl whisk together olive oil, lemon juice, salt, pepper and garlic salt.
6.) Drizzle the olive oil mixture on top.
7.) Top off with a light drizzle of balsamic glaze.
Enjoy!!!
Some of my other favorite salads you may enjoy:
Peach, arugula and goat cheese salad
Not so antipasta salad
Roasted potato salad with arugula
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Summer Stone Fruit and Burrata Salad
Ingredients
- Arugula
- 4 Peaches
- 1-2 cups Cherries
- 1 container Burrata drained
- 4 Tbsp Olive oil
- salt/pepper to taste
- garlic salt to taste
- 1/2 lemon juiced
- Balsamic glaze to taste
Instructions
- Start by slicing the fruit, removing the pits and stems.
- In a bowl or on a platter, add a bed of arugula.
- Add the sliced fruits on top.
- Carefully cut the burrata into chunks and add on top of the salad.
- In a small bowl whisk together olive oil, lemon juice, salt, pepper and garlic salt.
- Drizzle the olive oil mixture on top.
- Top off with a light drizzle of balsamic glaze.
- Serve immediately
