Stone Fruit Salad with Burrata

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stone fruit salad

Burrata is my favorite way to add richness to summer boards, snacks, and meals. OK, fine… it’s my favorite during any season (you’ve seen something similar from me with the Harvest Burrata Salad in the fall and the Burrata & Citrus Salad in the spring). Here, it pairs perfectly with sweet, tangy stone fruits and nutty arugula. The best part about this salad is that you could swap in your other favorite stone fruits (like nectarines and plums)  and it would be just as delicious! Make it for a fresh appetizer or a delicious lunch for one or two.

For other burrata recipes, check out my Whipped Burrata DipFall Burrata Board, The Ultimate Burrata Board, Burrata & Balsamic Roasted Strawberry Crostini, and Burrata and Prosciutto Crostini.

How To Make Stone Fruit Salad

Ingredients

  • 5 ounces baby arugula, washed
  • 1 8-ounce package burrata, torn into bite-sized pieces
  • 1 yellow peach, pitted and sliced thinly
  • 1 white peach, pitted and sliced thinly
  • ½ cup dark sweet cherries, pitted and halved
  • ½ cup rainier cherries, pitted and halved
  • Extra-virgin olive oil, to taste
  • Kosher salt and freshly ground black pepper, to taste
  • Balsamic glaze, to taste
  • Basil or mint leaves, for garnish (optional)

Note: I generally eyeball ingredients so feel free to build the board accordingly with these ingredients so it looks evenly distributed.

Directions

  • Place the arugula down on a large platter. Drizzle all over with olive oil, then sprinkle with salt.
  • Evenly distribute the peaches, cherries and burrata pieces on top of the arugula. Drizzle all over with olive oil and balsamic glaze.
  • Season with salt and pepper to taste and sprinkle with basil or mint if using. Enjoy!

Pro tip: Grill your peach slices to bring out their juicy sweetness (see more below)!

arugula fruit salad

What Is Stone Fruit?

Stone fruits get their name from the pit (aka stone) in their center.. Also known as drupes, stone fruits tend to have a thin skin you can bite through, and some are even fuzzy. Here are some of the most common stone fruits:

  • Peaches
  • Plums
  • Cherries
  • Nectarines
  • Apricots
  • Mangoes
  • Raspberries
  • Blackberries
  • Olives

How to Grill Fruit

Grilling any fruit tends to make it softer, sweeter, and juicier, but with peaches it also adds a delicious caramelized taste! Here’s how to do it:

Grill

Heat a grill to medium. Brush the peaches with olive oil, then add to the hot grill. Cook until lightly browned, 4-5minutes. Flip and cook 4-5 minutes more. 

Grill pan

In a large grill pan, heat 1 tbsp of olive oil over medium heat. Add the peach slices in a single layer and cook until lightly browned, 4-5 minutes. Flip and cook 4-5  minutes more.

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Show Me Your Boards

I hope this post inspires you to create delicious salads. Nothing makes me happier than seeing the beautiful spreads you create from my tips. If you make something inspired by this post, please tag me at @ainttooproudtomeg so I can see and share! 

And, If you liked this recipe, please rate and review.

arugula fruit salad

Stone Fruit Salad with Burrata

Description

In this summer salad, peaches, cherries, and burrata come together for a sweet, creamy stone fruit salad.

Ingredients
  

  • 5 oz baby arugula washed
  • 1 8-oz package burrata torn into bite-sized pieces
  • 1 yellow peach pitted and sliced thinly
  • 1 white peach pitted and sliced thinly
  • 1/2 cup dark sweet cherries pitted and halved
  • 1/2 cup rainier cherries pitted and halved
  • Extra-virgin olive oil to taste
  • Kosher salt and freshly ground black pepper to taste
  • Balsamic glaze to taste
  • Basil or mint leaves for garnish (optional)

Instructions

  • Place the arugula down on a large platter. Drizzle all over with olive oil, then sprinkle with salt.
  • Evenly distribute the peaches, cherries and burrata pieces on top of the arugula. Drizzle all over with olive oil and balsamic glaze.
  • Season with salt and pepper to taste and sprinkle with basil or mint if using. Enjoy!
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