Stone Fruit Burrata Salad
Stone fruits are starting to appear in the markets, and I am thrilled! That means it's time for my very favorite summer salad, and yes, I know that you just had a little internal groan thinking about salad.
But this isn't a salad, this is SALAD. It's loaded with things that take it to the edge of “maybe we don't call this salad”, but then brings it back, full of fruity, summery goodness. It's so simple, you don't even need to make a dressing; just use some good balsamic vinegar or glaze.
And when it’s time to pit those cherries, don’t get too precious about it. I just give ‘em a little push with the side of my chef’s knife then pull out the pit. Of course, you can use a cherry pitter or the ‘ole chopstick trick, but I like my method the best. Let’s just call it rustic.😁
Crispy, crunchy, creamy, sweet, peppery deliciousness. It's a winner.
Happy summer, and I’ll see you in the kitchen. cvb
Stone Fruit Burrata Salad
Take advantage of summer with this gloriously simple salad, loaded with all the things that will make you sigh in contentment.
Ingredients
- baby arugula
- fresh peaches
- Rainer cherries
- 1 ball of burrata cheese
- 1 slice prosciutto
- a few fresh basil leaves
- freshly ground black pepper
- flaky salt
- good olive oil
- balsamic vinegar or glaze
Instructions
- Place a big handful or two or three of baby arugula into a bowl.
- Peel and slice a peach or two and place on top of the arugula.
- Pit a good handful of Rainer cherries (they're luxe, but delicious) and add them with the peaches.
- Tear a ball of burrata into bits and scatter over the fruit.
- Crisp a piece of prosciutto in a pan (no oil necessary, just medium high heat and a non-stick pan) and flip it once when it starts to look crunchy, then dice into pieces.
- Scatter the prosciutto over the burrata.
- Tear a few basil leaves and sprinkle on top.
- Add a few grinds of pepper and a good pinch of flaky, crunchy salt.
- Drizzle with good olive oil (don't be afraid of it) and some good balsamic vinegar or glaze.
