Stone Fruit and Burrata Salad
There are a few things that I am 100% sure of…
ane. Things gustation amend with salt
2. Having a bit of a tan makes me happy
3. My dad makes the worlds nigh astonishing cookies
4. Yoga pants are the all-time matter ever invented
five. Burrata should be its own food grouping
You agree right? I mean, minus the fact you haven't all had a run a risk to try my dad'due south kitchen sink cookies, but let'southward just overlook that for a hot second. The rest of the points are completely valid. And today I'm taking #5 to a whole new level.
Burrata and Stone Fruit Salad!! It would exist on the carte for lunch and dinner daily if I didn't go along to eat all the Burrata earlier it was fourth dimension to whip this 1 upwardly. Only I can't be held answerable for my actions when Burrata is involved. #sorryimnotsorry
It's the perfect salad to sloooooowly start to say goodbye to summer. Scratch that. I refuse to say goodbye to summer just yet. I will rock my flip flops and short shorts until it starts to rain and I am forced to put on close toed shoes. But until that day comes…. Information technology's sunglasses, flip flops and Stone Fruit and Burrata Salads all day every 24-hour interval!
Stone Fruit and Burrata Salad
Grade Salad
Cuisine Italian
For the Salad
- ane big ball of Burrata
- 2 Nectarines cutting into wedges
- ii Plums cut into wedges
- 2 Peaches cutting into wedges
- i Heirloom tomatoes cut into wedges
- ane loving cup Heirloom cherry tomatoes
- Maldon Bounding main Salt + Freshly croaky black pepper
- Fresh Mint
For the Champagne Vinaigrette
- two garlic cloves finely chopped
- 1 tablespoon Dijon Mustard
- 1/iv cup champagne vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons honey
- i teaspoon red pepper flakes
- 1/2 teaspoon table salt
- one/two teaspoon freshly basis black pepper
- one/ii cup actress virgin olive oil
For the Salad
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On a large plate, arrange the nectarines, plums, peaches and heirloom tomato wedges. Carefully rip the ball of burrata into pieces and scatter on top of the fruit along with the cherry tomatoes. Sprinkle with salt and pepper and a few infant leaves of fresh mint.
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Drizzle with a few tablespoons of the champagne vinaigrette and serve immediately. Serve with actress vinaigrette if needed.
For the Champagne Vinaigrette
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Combine all the ingredients except the olive oil in a medium bowl and whisk together. Once combined, stream in the olive oil and continue to whisk until the vinaigrette comes together. Taste and conform table salt and pepper as needed. This dressing can be stored and refrigerated for 1 week.
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What'south Gaby Cooking
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Source: https://whatsgabycooking.com/stone-fruit-and-burrata-salad-2/