Stone Fruit and Burrata Salad
Enjoy the summer's best fruit with burrata, a balsamic glaze, and fresh basil.
- 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.