Summer Stone-fruit Salad with Burrata
Servings: 2
Summer Stonefruit Salad with Burrata is the perfect summer salad on a plate. Perfectly balanced with sweet and juicy peaches, apricots, salty prosciutto, and creamy burrata. Paired with a balsamic citrus vinaigrette. It is simple to put together, but so fresh and flavorful!
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Ingredients
- 2 cups mixed greens (arugula, sorrel, spinach)
- 2 burrata cheese balls
- 2 tomatoes, sliced
- 3 apricots, cut into wedges
- 1 Peach, or Nectarine - sliced
- Prosciutto
- ½ cup fresh pitted cherries (if in season)
Vinaigrette:
- 1 tablespoon shallot, finely minced (alternatively 1 small garlic clove, grated
- 1 teaspoon mustard
- 4 tablespoon orange juice, preferably freshly juiced
- 2 tablespoon lemon juice, about ½ of lemon
- 2 tablespoon white balsamic or champagne vinegar vinegar
- 2 tablespoon honey
- 4 tablespoon olive oil
- 1 tablespoon fresh herbs of choice: chives, basil, thyme finely chopped
- salt and pepper to taste
Instructions
- Make the Vinaigrette: Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust salt and pepper if needed.Assemble the Salad: Arrange mixed greens on a large platter. Break the burrata balls and top the salad. Add the tomato slices, stone fruits, and prosciutto. Drizzle the balsamic vinaigrette over the salad and top with additional fresh basil or microgreens.Serve with grilled or toasted bread. Enjoy!
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