Okay, I caved. I made a burrata fruit salad. Yes, I know it's been done a million times but there's a reason for that. Creamy burrata and fresh fruits are a match made in heaven just like burrata with tomatoes. With the abundance of fantastic summer produce, I couldn't resist making my own stone fruit burrata salad. To give this version a twist, I tossed the salad in a peach balsamic vinaigrette, drizzled Calabrian chile honey, and paired it with seed crisps. It's quite magical if I do say so myself.
Stone Fruit Burrata Salad
Sesame seed crisps
- 2 tablespoons flaxseed meal
- 2 tablespoons sesame seeds
- 2 tablespoons poppyseed
- 2 tablespoons water
- pinch of salt
Calabrian chile honey
- ¼ cup honey
- 5 Calabrian chilies chopped
Peach balsamic vinaigrette
- 1 yellow peach halved and pitted
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- ¼ cup balsamic vinegar
- ⅓ cup olive oil
- 1 cup arugula
- 1 yellow peach pitted and sliced
- 1 yellow nectarine pitted and sliced
- 1 plum pitted and sliced
- 8 ounces burrata at room temperature
- 2 tablespoons fresh basil
- freshly cracked black pepper
- Preheat oven to 325 degrees F.
- Mix together flax seed meal, sesame seeds, poppy seeds, water, and a pinch of salt until well combined. Let sit for 10 minutes. Spread mixture on wax paper and place another sheet of wax paper on top. Roll until ⅛-inch thick and remove top wax paper. Place seed mixture on baking sheet and bake for 15-18 minutes or until golden brown and firm. Let cool for 10 minutes, then break into bite-size pieces.
- Meanwhile, make Calabrian chile honey. Heat honey until simmering over low heat. Pour honey over chilies and let sit for at least 30 minutes or overnight.
- Heat grill for medium heat. Place peach cut side down on grill and cook until grill marks appear. Remove from grill. When peach is cool enough to handle, remove skin and chop.
- Add chopped peach, honey, mustard, and balsamic vinegar to blender. While blender is running, slowly add olive oil until well combined. Set vinaigrette aside.
- Assemble salad. Place arugula, sliced peach, nectarine, plum, and burrata onto a large serving plate. Drizzle peach balsamic vinaigrette and Calabrian chile honey on top. Top with fresh basil and season with freshly cracked black pepper. Serve immediately.
**Helpful tips and common mistakes
I'm all about textures in my food. If the main ingredient is creamy, I want something with a little crunch to add pop. Of course, this doesn't work in all instances but it's a great concept for salads, including this stone fruit burrata salad.
To play off the creamy cheese and juicy fruits, I wanted to incorporate a crispy garnish. Rather than throwing in croutons like in my tomato nectarine salad, I decided to go another route and add seed crisps.
To make the seed crisps, all you have to do is mix all the seeds together with a touch of water. Let the mixture sit and absorb the liquid, turning into almost a paste.
Spread the seed mixture on wax paper and place another sheet on top. You need the paper on top to help roll out the dough or else it will stick to the rolling pin. Roll the dough until it's about ⅛-inch thick. Then, transfer that sheet onto a baking sheet and bake until crispy.
It can be a little tricky to tell when the seed crisps are done since they're dark in color. The best way is by feeling. Touch the crisps and see if they're still soft or crisp. Keep in mind that they will firm up a bit as they cool.
Next, make the Calabrian chile honey. Nowadays you can buy hot honey and skip this step but I like to specially use Calabrian chiles for the milder spice. Feel free to infuse the honey for longer or use more chilies to kick up the heat.
To make the peach balsamic vinaigrette, first, grill one peach. Grilling the peach caramelizes the natural sugars and makes it taste even sweeter.
Peel the skin and blend the grilled peach with the remaining ingredients. If your peach is especially sweet, you can omit the honey. The dressing can also be made up to 3 days in advance.
To make the stone fruit burrata salad more of an actual salad, I added fresh arugula for the greens. You can enjoy the salad without any greens but I enjoy the slight bitterness from the arugula.
Arrange the stone fruits on a serving platter with arugula and room temperature burrata. If you're sharing the salad, you can tear the burrata into smaller portions.
Drizzle the peach balsamic vinaigrette on top followed by the Calabrian chile honey. Top the salad with seed crisps, fresh basil, and freshly cracked black pepper for a finishing touch.
It's hard to mess up on a stone fruit burrata salad when you use high-quality ingredients. But take the basic salad and add peach balsamic vinaigrette, seed crisps, and Calabrian chile honey and you take it one step further. Truly a summer delight!
For more summer salad inspiration check out this grilled apricot couscous salad!