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This stonefruit burrata caprese salad is one of my absolute favorite dishes. Summertime white nectarines paired with sweet tomatoes and creamy burrata – there is nothing more you could want more in a dish!
I use a store-bought balsamic glaze to make this dish easy to throw together. Combined with extra virgin olive oil and flakey salt, it’s simple but so delicious.
This dish is the BEST when stone fruit (nectarines, peaches, apricots, plums, cherries) are in season, usually around July – September. The hardest part of this dish is sourcing the fruit and waiting until they are perfectly ripe.
Table of Contents
Chef Tips:
- Assemble just before serving – Nectarines and tomatoes release juice as they sit, so this salad is best fresh.
- Layer for contrast – Alternate tomato and nectarine wedges for visual contrast and balance of sweet and savory in every bite.
- Use a spoon for burrata – Dollop small blobs across the platter so you get a bit in each bite, rather than one big ball in the center. Avoid adding any excess water in the burrata containers to the salad.
- Go heavy on the balsamic glaze – Start with a few dots of balsamic glaze underneath, then finish with a drizzle on top of each layer so each bite / serving gets the balsamic.
- Use ripe fruit – it makes a world of a difference, and be patient to allow your fruit to ripen before making this salad!!!
Ingredient notes:
- Yellow + white nectarines – The mix of sweet and tart from both types adds dimension. Slice into wedges and keep them firm-ripe so they hold their shape.
- Heirloom tomatoes – Go for a mix of colors and shapes if you can. Look for tomatoes that are heavy for their size and feel just soft to the touch.
- Burrata – What makes this salad extra special. You can also use mozarrella. If you don’t eat cow dairy, feel free to use sheep’s milk feta – I’ve tried this before and it’s delicious!
- Balsamic glaze – Store-bought is perfect here and makes this salad come together in a breeze. I use the one from Whole Foods.
- Salt – Make sure to salt each layer of tomatoes and burrata. It’s important to having a well seasoned and flavorful fish. I recommend using flaky salt like Maldon, but regular salt also works.
- Extra virgin olive oil – Use a good one here—it adds richness and ties everything together.
- Basil – Adds freshness and color. Tear off small leaves and garnish throughout the dish.
No, I’d recommend making this fresh. If you’re assembling for a bbq, you can make it and have it sit for ~1 – 2 hours before it should really be consumed.
Yes!
If you’re dairy-free, skip the burrata and use mashed avocado for a creamy element. If you can do cheese but don’t have burrata, sheep’s milk feta is a great salty swap.
It’s great alongside grilled chicken, steak, crusty bread, or any summer bbq spread!
What to pair with this With
VIDEO TUTORIAL:
Stonefruit Burrata Caprese Salad
- Yield: 6 servings 1x
Description
This is one of my absolute favorite dishes. Summertime white nectarines paired with sweet tomatoes and creamy burrata, there is nothing more you could want in a dish.
Ingredients
- 2 large yellow nectarines
- 2 large white nectarines
- 3 heirloom tomatoes
- 8 ounces burrata
- 1/4 cup balsamic glaze store-bought is great – I get mine at Whole Foods
- 1 tablespoon maldon salt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons basil for garnish
Instructions
- Dot 4-5 half inch blobs of balsamic glaze across the bottom of the platter.
- Place a layer of wedged tomatoes, alternating colors if you have, on top of the balsamic glaze and across the platter.
- Top tomatoes with Maldon salt.
- Place wedges of the nectarines on top of and in between some wedges of tomatoesUse a spoon to dollop burrata throughout the platter.
- Sprinkle the burrata with more Maldon salt, a drizzle of extra virgin olive oil, another drizzle of the balsamic glaze, and finish with basil leaves.
Notes
- Serve immediately, or within the hour to prevent to being too watery
- Pair with some toasted sourdough bread, and this can also be enjoyed for a quick lunch 🙂
- Category: Salad
