Stone Fruit, Tomato and Burrata Salad
This year is moving quickly. Labor Day has come and gone, and before you know it, it’ll be autumn. While fall has plenty to offer, I love me some summer fruits and veggies, and I’ll miss them a lot. That’s why I made it a goal to create an end of summer salad of dreams. This salad is candy you can eat for dinner. It’s incredibly simple, but with roasted stone fruit and burrata, super decadent.
The ingredient list here is short but sweet (literally). It’s got roasted peaches and nectarines, rainbow cherry tomatoes, frisée, watercress, burrata, and a honey dijon vinaigrette made up of things you probably already have in your cabinet. Frisée is a pretty durable leaf, so I figured it’d hold up well for lunch the next day (and I was right). It’s also crispy and kind of bitter, which I thought would contrast the sweetness of the stone fruit and the creamy burrata quite nicely. All in all, I was really happy with how this salad came together. I got a little worried after I shattered a full bottle of balsamic vinegar while trying to grab things out of my too-tall cabinet. Was it an omen? Would this recipe be a sickeningly sweet nightmare? Nah, it was just the toll I had to pay to eat this dope ass salad.
Stone Fruit, Tomato and Burrata Salad (3-4 servings)
- 4 stone fruits (I used 2 nectarines and 2 yellow peaches, but you do you)
- 1 tbsp olive oil
- Friseé (1 head is good)
- 1 carton of cherry tomatoes (8oz, 10oz, it’s not that important)
- 2 balls of burrata, cut in half (I like to buy mine from Trader Joe’s because it costs $9 for one ball of burrata anywhere else, whereas at Trader Joe’s it’s like $5 for 2!)
- 1 package of watercress to garnish
- 3 tbsp apple cider vinegar
- 2 tbsp honey
- 1 tbsp dijon mustard
- 1/3 cup olive oil
- Salt and pepper (to taste)
- Preheat oven to 400° Fahrenheit and line a baking pan with parchment paper
- Slice your stone fruit. Place them on the lined pan and toss with 1 tbsp of olive oil before putting it in the oven for 15-20 minutes. They’re ready when they’re tender and gooey.
- While the stone fruit is in the oven, slice the cherry tomatoes in half and set to the side. Cut the friseé and watercress into bite size pieces and set those to the side as well.
- To make the vinaigrette, combine the apple cider vinegar, honey, dijon, olive oil, salt and pepper into a measuring cup and whisk to combine.
- Once the stone fruit is ready, let it cool off for a few minutes. To assemble the salad, line bowls with friseé, then add the tomatoes and burrata. Place the burrata cut side down (because aesthetics). Now add the stone fruit, a bit of watercress, and some vinaigrette.
And that’s it. Like I said, this salad is super simple. I will note that if you have leftover salad, it holds up great for lunch the next day. If you pack it with the vinaigrette, the friseé will be a bit soggy, but it still holds up. (I tried this for science. And because I was too lazy to find vessels for the dressing.)
And now if you’ll excuse me, I have to go scrub my sticky balsamic floors for the 9345798478th time.