Salad · Lunch · Vegetarian · Modern American

Summer Burrata and Stone Fruit Harvest Salad

Name: Summer Burrata and Stone Fruit Harvest Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2 servings
Cuisine: Modern American
Ingredients: 150 g wild arugula; 2 ripe yellow peaches, sliced into wedges; 100 g fresh cherries, pitted and halved; 1 ear of corn, grilled and kernels removed; 15 g fresh mint leaves, torn; 15 g fresh basil leaves, torn; 1 large ball (approx 125 g) fresh Burrata cheese; 30 g roasted salted pistachios, roughly chopped; 1/2 small red onion, very thinly sliced; 60 ml extra virgin olive oil; 1 tbsp fresh lime juice; 1 tsp lime zest; 1 tbsp honey or agave nectar; 1/2 tsp flaky sea salt; 1/4 tsp cracked black pepper

A vibrant seasonal bowl featuring ripe peaches, creamy burrata, and toasted pistachios drizzled with a floral honey-lime vinaigrette.

4.6(97 reviews)

·By Ethan Brooks·June 30, 2026

Summer Burrata and Stone Fruit Harvest Salad — Modern American Salad served and photographed from above

Prep

20 min

Cook

5 min

Difficulty

Easy

Serves

Preparation

Get these tasks done before you start cooking.

Before you start

How to Make Summer Burrata and Stone Fruit Harvest Salad

Total time: 25 min · Yields 2 servings

1
Prepare the Vinaigrette
In a small jar or bowl, whisk together the olive oil, lime juice, lime zest, honey, sea salt, and black pepper until well emulsified. Taste and adjust acidity if needed.
2
Build the Green Foundation
In a large shallow bowl or platter, toss the arugula, mint, and basil with 1 tablespoon of the dressing to lightly coat. Layer the thinly sliced red onions over the greens.
3
Arrange the Fruit and Corn
Artfully nestle the peach wedges, cherry halves, and charred corn kernels into the bed of greens, ensuring an even distribution of colors.
4
Add the Burrata
Place the burrata ball in the center of the salad. Using a knife or fork, gently tear the outer shell to allow the creamy stracciatella center to spill out slightly.
5
Garnish and Serve
Drizzle the remaining dressing generously over the fruit and cheese. Sprinkle with chopped pistachios and an extra pinch of flaky salt. Serve immediately while peaches are fresh.

Chef's Tips

To prevent red onions from being too pungent, soak the slices in ice water for 10 minutes before adding to the salad.
For extra depth, grill the peach wedges for 1-2 minutes per side before adding them to the bowl.
Ensure your burrata is at room temperature for the creamiest texture.