3 No-Cook Burrata & Stone Fruit Salad Variations

Exploring the Blissful Pairing of Burrata and Stone Fruits

Ever wondered why burrata and stone fruits blend so beautifully? Imagine the creamy, indulgent texture of burrata cheese melting into the juicy, aromatic burst from a perfectly ripe stone fruit. It’s a flavor fusion that can transform a sweltering summer day into a gourmet retreat. The delicate milky heart of the burrata contrasts exquisitely with the lively tang and lush sweetness of stone fruits like peaches, cherries, and apricots. This combo doesn’t just tantalize the taste buds; it adds a dash of effortless chic to any no-cook summer salad.

Peachy Perfection: Crafting a Peach, Basil, and Burrata Salad

First up is a tribute to the classic summer peach. For this Peach, Basil, and Burrata Salad, you’ll need:

•  2 large ripe peaches, sliced
•  7 oz (200g) of burrata cheese
•  A handful of fresh basil leaves
•  2 tablespoons of extra virgin olive oil
•  1 tablespoon of balsamic reduction
•  Salt and pepper to taste

Directions:

• Begin by layering the peach slices beautifully on a platter.
• Gently tear the burrata and scatter it over the peaches.
• A generous drizzle of olive oil and balsamic reduction enhances the peaches’ natural sweetness and adds a rich depth to the salad.
• Top off with fresh basil and a sprinkle of salt and pepper.

I used to whip up this salad on my NYC rooftop, watching the city transform as the sun set—absolute bliss!

Cherry and Burrata Bliss: Combining Sweet Cherries, Arugula, and Burrata

Next, let’s dive into the vibrant world of cherries. Each cherry season reminds me of giggling fits under sunlit trees with my brother Naveen, where every cherry seemed like a precious gem. For this Cherry and Burrata Salad, collect:

•  1 cup (150g) of fresh, pitted sweet cherries
•  7 oz (200g) of burrata cheese
•  2 cups (60g) of arugula
•  2 tablespoons of extra virgin olive oil
•  1 tablespoon of lemon juice
•  Salt and pepper to taste

Directions:

• Start by dressing the arugula in olive oil and lemon juice, laying it out as a verdant base on your serving dish.
• Scatter halved cherries and chunks of velvety burrata atop the greens.
• Optimal sweetness comes from using perfectly ripe cherries, which contrast beautifully with the peppery arugula. A dash of salt and cracked black pepper can really elevate the ensemble.

Apricot Alchemy: Spiced Apricot, Burrata, and Almond Salad

Our final escapade involves a hint of the exotic with apricots, invoking the enigmatic spirit of NYC’s diverse boroughs. To create this Spiced Apricot, Burrata, and Almond Salad, you will need:

• 4 ripe apricots, sliced
• 7 oz (200g) of burrata cheese
• 1/3 cup (45g) of slivered almonds, toasted
• 2 teaspoons of honey
• 1/2 teaspoon of ground cardamom
• 1/2 teaspoon of ground cinnamon
• 2 tablespoons of extra virgin olive oil
• A handful of fresh mint leaves

Directions:

• Arrange the apricots and burrata tantalizingly on a plate.
• Mix olive oil, honey, cardamom, and cinnamon in a small bowl to create a dressing that your taste buds will adore.
• Drizzle this spiced concoction over the apricots and burrata, then sprinkle with toasted almonds for a satisfying crunch. Fresh mint leaves add a cool, refreshing finale.

These salads are perfect for those days when the kitchen feels too hot to handle and easy, breezy meals are the order of the day. Whether you’re lounging in Central Park or chilling on your patio, these stone fruit concoctions promise a delicious respite. Dive into these flavors and textures, and let each bite transport you to a state of summer bliss.

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.