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