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Peach and Burrata Salad

Stone Fruit and Burrata Salad

Lindsay Forbes
Enjoy the summer's best fruit with burrata, a balsamic glaze, and fresh basil.
Prep Time 10 mins
Course Appetizer
Servings 4 people


  • 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


  • 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.
Keyword burrata, fruit, summer