Stone Fruit and Burrata Salad
Enjoy the summer's best fruit with burrata, a balsamic glaze, and fresh basil.
Ingredients
- ¼ -½ Italian melon
- 1 yellow nectarine
- 1 yellow peach
- 2 balls of burrata
- 1 cup heirloom cherry tomatoes
- 6 slices prosciutto
- 1 handful of fresh basil
- olive oil
- course sea salt
- fresh cracked peppercorn
- balsamic glaze
Instructions
- Slice melon, nectarine, and peach into bitesize pieces.
- Cut cherry tomatoes in half. Toss with olive oil, salt, and pepper.
- Layer fruit on a serving platter. Sprinkle with tomato mixture.
- Open the burrata balls and spoon out cheese filling.
- Top with sliced basil and drizzle with balsamic glaze.
- Sporadically nest rolled slices of prosciutto.