Stone Fruit and Burrata Salad
This simple 5-ingredient stone fruit salad combines peak season stone fruit with citrus, basil, and burrata.
Servings 6 servings
- 2 pounds assorted stone fruit, pits removed and chopped into bite size pieces. Cherries, plums, peaches, apricots, mangoes and nectarines are all good choices.
- 1 tablespoon orange zest
- 1/4 cup freshly squeezed orange juice
- 1/4 cup finely chopped basil leaves
- 1 tablespoon honey
- 4 ounces Burrata
In a large bowl combine all of the prepared stone fruit. Set aside.
In a seperate small bowl combine the orange zest, juice, and honey. Whisk to combine then pour over the stone fruit. Add the basil and toss to coat.
Transfer the dressed stone fruit to a serving platter and top with torn Burrata cheese to serve.