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Stone Fruit Burrata Salad

Course Appetizer
Cuisine Italian
Keyword salad
Total Time 45 minutes
Servings 4
Author Cherry on My Sundae


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
  • cup olive oil

Remaining ingredients

  • 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.