Stone Fruit Burrata Salad

This stone fruit burrata salad is a recipe that couldn’t be easier to make. Pairing some of summer’s best produce on a colourful plate is a surefire way to a delicious, light meal, perfect for enjoying al fresco with a glass of rosé.

I used peaches here because it’s what I had on hand, but really, most stone fruit will do. Plums, cherries, apricots would work wonderfully here. They all go perfectly with ripe tomatoes and basil, while the creamy burrata and salty prosciutto elevates this dish. Make sure you don’t forget the basil!

I like to slice my fruit and tomatoes relatively thick, in order to get more of a “rustic” salad and to get a good deal of flavour out of every bite.

Make sure to use the best extra virgin olive oil you can find. With a dressing that is so simple, the pure taste of the olive oil will be very apparent and you want it to be more fruity and bright, rather than bitter.

For me, this is the perfect summer dinner, no fuss and delicious. Bread or crackers would make a great accompaniment, or you can serve something a little more substantial, like cake aux olives, for a heartier meal.

STONE FRUIT BURRATA SALAD

INGREDIENTS (SERVES 2, IS EASILY MULTIPLIED)

• 1 peach, pitted and cut into 1/8ths, or 3 plums, or a handful of cherries, or a mix of them all

• 3-4 slices of prosciutto (about 30g)

• 1 ball of burrata cheese

• handful of cherry tomatoes

• 1 tbsp good quality extra virgin olive oil

• 8-10 leaves of basil, preferably more colours

• flaky salt and freshly ground pepper, to taste

• 1 tsp aged balsamic vinegar, optional

Start by pitting and cutting your stone fruit. For peaches, i like to cut them in 1/8ths, plums I usually quarter and cherries I either leave whole or halve. Arrange on a platter.

Artfully crumple the prosciutto slices and scatter about the plate.

Halve the cherry tomatoes and also scatter them on the plate.

Arrange the basil leaves - it would be great if you had both green and purple basil, for extra loveliness (the purple basil is also a bit more peppery, bringing delicious flavour).

In the middle, set the plump burrata and slice it in 2 just before serving.

Drizzle with the olive oil and sprinkle with salt and pepper. Optional, you can also drizzle some aged balsamic vinegar.

Serve with fresh bread and dig in!