Stonefruit Burrata Caprese Salad

This is one of my absolute favorite dishes. Summertime white nectarines paired with sweet tomatoes and creamy burrata, there is nothing more you could want in a dish.

This dish is the BEST when stone fruit (nectarines, peaches, apricots, plums, cherries) are in season, usually around July – September, and the hardest part is sourcing the fruit. Here are a couple tips for picking the best nectarines and tomatoes:

• Deliciously sweet fruit will exude an incredibly sweet smell to them. When you’re at the market or about to pick the stone fruit on your table, it’s at it’s prime when you smell the fruit and it smells really sweet.
• The key for this dish is also using RIPE fruit – I typically never make this salad the same day I get my ingredients – they will need time to ripen on your counter and enter their prime.
• I like to use heirloom tomatoes, or farmers market / homegrown tomatoes. They should be red on the inside and will also be very naturally sweet.

VIDEO TUTORIAL:

Stonefruit Burrata Caprese Salad

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• Author: Jackie Shao – Easy Gourmet by Jackie
• Yield: 6 servings 1x

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Description

This is one of my absolute favorite dishes. Summertime white nectarines paired with sweet tomatoes and creamy burrata, there is nothing more you could want in a dish. 

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Ingredients

Units USM Scale 1x2x3x

• 2 large yellow nectarines
• 2 large white nectarines
• 3 heirloom tomatoes
• 8 ounces burrata
• 1/4 cup balsamic glaze store-bought is great – I get mine at Whole Foods
• 1 tablespoon maldon salt
• 2 tablespoons extra virgin olive oil
• 2 tablespoons basil for garnish

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Instructions

1. Dot 4-5 half inch blobs of balsamic glaze across the bottom of the platter.
2. Place a layer of wedged tomatoes, alternating colors if you have, on top of the balsamic glaze and across the platter.
3. Top tomatoes with Maldon salt.
4. Place wedges of the nectarines on top of and in between some wedges of tomatoesUse a spoon to dollop burrata throughout the platter.
5. Sprinkle the burrata with more Maldon salt, a drizzle of extra virgin olive oil, another drizzle of the balsamic glaze, and finish with basil leaves.

Notes

• Serve immediately, or within the hour to prevent to being too watery
• Pair with some toasted sourdough bread, and this can also be enjoyed for a quick lunch 🙂

• Category: Salad