You may think of stone fruit only in the summer, but this salad is great for the fall. You can find mango, peaches, plums this time of year. I know it says stone fruit, but you can really add anything. I enjoyed this with some blueberries and pomegranate seeds but another seasonal fruit you can add is a sweet persimmon.
Stone Fruit and Tomato with Burrata Salad
1 lb. stone fruit (peaches, nectarines, mango, persimmon, cherries, plum)
4 oz. cherry tomatoes, sliced in half
8-10 fresh basil leaves, chopped
2 T. flavored vinegar (I used a peach balsamic)
Salt and pepper (I used Maldon salt)
2 T. olive oil
handful of berries (blueberries, cherries, raspberries, strawberries, pomegranate seeds) to sprinkle on top
8 oz. burrata cheese
Slice fruit and remove pits. Cut fruit into bite size squares. It is not necessary to peel your fruit. Cut cherry tomatoes in half. Place fruit and tomatoes into a bowl.
Drizzle with vinegar, sprinkle basil, salt and pepper. Toss gently.
Plate the salad mixture and place the burrata cheese in the middle. Sprinkle fresh berries and drizzle with olive oil.
Serve with warm bread alongside so you can soak up the delicious juice that is left behind.
You can also serve this on individual plates. Sometimes you can find the small serving size burrata cheese.