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Summer Stone Fruit and Burrata Salad

The perfect savory use of those juicy summer peaches and nectarines.
Course Salad
Cuisine American, Italian
Keyword Dinner, Lunch, Salad, Side Dish
Prep Time 15 minutes
Servings 2

Ingredients

  • 4 cups arugula
  • ¼ cup thinly sliced red onion
  • 1 medium peach, sliced
  • 1 medium nectarine, sliced
  • 1 medium-large tomato, cut into wedges
  • 2-4 Tbsp fresh basil, julienned
  • 1½ Tbsp extra virgin olive oil
  • 1 Tbsp white balsamic vinegar
  • ½ lemon, juiced
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 4 oz ball of burrata (or 4 oz fresh mozzarella)
  • sliced crusty bread for serving

Instructions

  • In a large bowl, toss together all ingredients, minus the burrata, until evenly combined.
  • Transfer the tossed salad onto a serving dish and top with the burrata.
  • Just before serving, cut open the burrata and let it ooze out evenly over the salad. Serve with crusty bread and enjoy!