There is almost nothing better than those sweet summer peaches.. Almost. Even better so, are those sweet summer peaches with door county sweet cherries and a beautiful burrata ball. These sweet summer gems make up this stone fruit and burrata salad. It’s such a good snack or appetizer and it’s sure to impress your guests. Go out and grab some sweet summer stone fruits and try this recipe. You won’t regret it.
Why you’ll love this stone fruit salad
- The sweetness of the fruit and the creamy burrata make this dish completely irresistible.
- It’s refreshing and light.
- You will have this recipe on repeat as long as peaches and cherries are in season. And no one would blame you.
Here’s what you’ll need to make it
- Cutting board
- Two bowls for serving
Ingredients & substitutions
- Peach – can sub nectarine.
- Cherries – Door county cherries are by far the best.
- Burrata – can sub goat cheese or mozzarella
- Red pepper flakes
- Prosciutto – can sub ham
- Olive oil
How to make stone fruit and burrata
Remove the stones from the peach and cherries and slice.
To each bowl, add a burrata ball, cherries and peaches.
Mix together honey and red pepper flakes and drizzle over the cherries, peaches and burrata.
Garnish your stone fruit and burrata salad with basil, olive oil, prosciutto and a crostini, crouton or cracker. Feel free to use more prosciutto and crostini!
FAQs about stone fruits
Stone fruits are named after the large “stone” in their centers. This stone is also known as a pit! Stone fruits include peaches, nectarines, plums, cherries, apricots and more. They have a thin skin and a “stone” in the center, called the pit or seed.
Antioxidants such as vitamin C are found in rich supply in stone fruits, helping you to build a strong immune system and reduce the impact and duration of summer colds. This wonder-vitamin ups the production of white blood cells, which fight infections, and helps to prevent the entry of viruses.
Cherries should always be stored unwashed in a breathable produce bag in the refrigerator. Other stone fruits should be kept, also unwashed, either in a paper bag or in a single layer on a baking sheet lined with a kitchen towel with another towel on top at room temperature until ripe.
More healthy recipes:
More recipes to pair with this salad:
Stone Fruit Burrata Salad
- 1 Cutting board
- 1 Knife
- Measuring Spoons
- 1 Cup cherries pitted
- 1 peach sliced
- 8 Ounces burrata in two balls
- 4 Slices prosciutto more if you would like
- handful of basil
- 1 Tbsp honey
- 1/2 Tsp red pepper flakes
- olive oil for garnish
- toast, crackers or croutons for serving see crostini recipe
- Pit and slice sweet cherries. Place half in one serving bowl and half in the other.Pit and slice peach. Place half in one serving bowl and half in the other.Place each burrata ball in the middle of each bowl. Stir honey and red pepper flakes together and drizzle over the top of each dish. Garnish with fresh basil, two slices of prosciutto, one crostini, a drizzle of olive oil.