Okay loves, I CANNOT get enough of this stone fruit and burrata salad, and I am so excited to finally share it with you! This is hands down the perfect salad to make in the summertime. It is so fresh, so delicious, and every single time stone fruit is in season I am just SO happy.
The beauty of this one is that you can use whatever stone fruit you want. I love to do two yellow Georgia peaches, two nectarines, two apricots, and two plums. I just like to keep it two, two, and two, but honestly you do you! Want to do four peaches and four nectarines? Go for it. Just try to get to around eight pieces of fruit total to make a nice full salad.
Here is the thing about a recipe this simple. It is almost hard to even call it a recipe because it is just a few beautiful ingredients thrown together. That means the QUALITY of what you use is everything. I love getting the freshest peaches possible from the farmer’s market, grabbing some really good burrata, and using my favorite olive oil and balsamic glaze. The basil? Straight from my garden. A little bit of really good stuff goes such a long way here, and it elevates this into something special.
P.S. If you can get to a farmer’s market for your stone fruit, DO IT. The difference between a sad grocery store peach and a sun-ripened farmers market one is night and day, and in a recipe this minimal, it truly shines through.
Ingredients Needed
- Stone Fruit: This is the heart and soul of the salad. I use about eight pieces total, mixing two peaches, two nectarines, two apricots, and two plums for variety in color, sweetness, and texture. Use whatever combination you love best and whatever is freshest. The riper and juicier, the better.
- Burrata: That dreamy, creamy center is what makes this feel so luxurious. I use eight ounces total, and the BelGioioso pack with four two ounce balls is honestly perfect for this. You tear it open and let that soft, milky inside spill over the fruit. It balances the sweetness of the stone fruit with rich, cool creaminess.
- Balsamic Glaze: Just one tablespoon adds the perfect tangy, slightly sweet finish that ties everything together. Its syrupy thickness clings beautifully to the fruit and burrata. It cuts through the richness and adds that gorgeous restaurant-quality drizzle on top. A little goes a long way.
- Olive Oil: One tablespoon of a really good olive oil adds a silky, peppery richness that rounds out all the flavors. Since this recipe is so simple, this is a moment to reach for your favorite bottle. It brings everything together and adds a beautiful sheen.
- Fresh Cracked Black Pepper: A little freshly cracked black pepper adds a subtle warmth and bite that contrasts the sweet fruit so nicely. It keeps the salad from feeling one-note. Crack it fresh right over the top for the best flavor.
- Fresh Basil: Adding fresh basil on top brings a bright, herby aroma that screams summer. I love to use basil straight from my garden, but any fresh basil works beautifully. It adds a pop of color and a fragrant finish. Totally optional, but so good if you have it on hand.
Substitutions and Modifications
- Use any combination of stone fruit you love, peaches, nectarines, plums, apricots, or even cherries.
- Swap burrata for fresh mozzarella if that is what you have on hand.
- No balsamic glaze? Reduce regular balsamic vinegar on the stove until syrupy, or use a store-bought reduction.
- Add a sprinkle of flaky sea salt for an extra savory contrast.
- Toss on some toasted nuts or prosciutto to make it heartier.
Why You’ll Love This Recipe
- It comes together in minutes with no cooking required, making it the easiest summer showstopper.
- It is endlessly customizable, so you can mix and match whatever stone fruit looks best that week.
- It tastes like the absolute peak of summer in every single bite, fresh, creamy, sweet, and a little tangy.
Equipment Needed
- Cutting board
- Sharp knife
- Large serving platter or shallow bowl
- Spoon for drizzling
Ingredients
- 2 yellow peaches
- 2 nectarines
- 2 apricots
- 2 plums
- 8 ounces burrata about 4 two-ounce balls
- 1 tablespoon balsamic glaze
- 1 tablespoon olive oil
- Fresh cracked black pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Chop all of your stone fruit into wedges. I like to cut each piece into about eight wedges for the perfect bite-sized pieces.
- Arrange the stone fruit on a large serving platter or in a shallow bowl, spreading it out into an even layer.
- Tear the burrata apart with your hands and place the creamy pieces on top of the fruit, letting it spill over naturally.
- Drizzle the olive oil evenly over the top of the salad.
- Drizzle the balsamic glaze over everything for that tangy-sweet finish.
- Crack fresh black pepper generously over the top.
- Tear or scatter fresh basil over the salad if using, and serve immediately. Enjoy!
Storage Instructions
- Counter: This salad is truly best enjoyed fresh and right away. If left out, enjoy within about 1 hour before the fruit starts to soften and the burrata warms.
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 1 day. The fruit will release juices and soften, but it will still taste lovely.
- Freezer: Freezing is not recommended for this salad. The fresh fruit and burrata do not hold up well once thawed and become watery.
Tips and Tricks
- Use the highest quality ingredients you can find. Since this recipe is so simple, fresh farmer’s market fruit and good burrata make all the difference.
- Let your burrata sit at room temperature for about 10 minutes before serving so it is soft and creamy.
- Assemble right before serving so the fruit stays vibrant and the burrata stays at its best.
- A pinch of flaky sea salt right before serving takes the flavors over the top.
Frequently Asked Questions
What stone fruits work best in this salad?
Peaches, nectarines, plums, and apricots are all wonderful. Use whatever is freshest and in season, and feel free to mix and match. Even cherries make a fun addition.
Can I make this ahead of time?
This salad is best made fresh and served right away. You can chop your fruit a few hours ahead and store it in the fridge, then assemble with the burrata and drizzles just before serving.
What is burrata?
Burrata is a fresh Italian cheese with a soft mozzarella shell and a creamy, rich center made of curd and cream. When you tear it open, the luscious inside spills out, which is what makes this salad feel so special.
What can I use instead of balsamic glaze?
You can reduce regular balsamic vinegar on the stove until it thickens into a syrup, or use a store-bought balsamic reduction. Both give you that same tangy-sweet finish.
Is this salad gluten free?
Yes! As written, this salad is naturally gluten free. Always double-check your specific burrata and balsamic glaze labels to be sure.
How do I pick ripe stone fruit?
Look for fruit that gives slightly when gently pressed and smells fragrant and sweet at the stem. Farmer’s market fruit is often picked riper and will taste noticeably better.
Do you LOVE Summer Recipes?! Check Out MORE of my Favs:
Blackberry Hugo Spritz (The Berry Best Summer Cocktail!)
Blueberry Pie Ice Cream with Graham Cracker Crumble
Let’s Make It Together
If you make this stone fruit and burrata salad, I would absolutely LOVE to see it! Tag me @munchiesbymallory on Instagram and TikTok so I can see your gorgeous summer creations. There is truly nothing better than this on a warm day, and I cannot wait for you to fall in love with it too. Happy summer, loves!
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