Summer Stone Fruit & Burrata Power Bowl
A vibrant, textural masterpiece featuring ripe seasonal peaches and creamy burrata over a bed of baby arugula.
How to Make Summer Stone Fruit & Burrata Power Bowl
Total time: 20 min · Yields 2 servings
- 1
Toast the Nuts
In a small dry skillet over medium heat, toast the walnuts for 3-5 minutes until fragrant and slightly golden. Remove from heat and let cool before roughly chopping.
- 2
Prepare the Greens and Fruit
Wash and dry the baby arugula thoroughly. Distribute the greens into two wide, shallow bowls. Layer the sliced peaches and halved heirloom tomatoes evenly across the greens.
- 3
Add Burrata and Prosciutto
Carefully tear the Burrata ball in half and place one half in the center of each bowl. Weave the torn prosciutto ribbons around the cheese and fruit.
- 4
Garnish and Dress
Sprinkle the toasted walnuts, fresh basil, and hemp hearts over the bowls. Drizzle with olive oil and balsamic glaze. Finish with flaky sea salt and black pepper just before serving.
Chef's Tips
- Ensure your peaches are slightly firm but fragrant; overripe peaches will become too mushy in the bowl.
- For a vegan version, swap burrata for avocado and prosciutto for roasted chickpeas.
- Serve the burrata at room temperature for the creamiest texture.
What to Serve with Summer Stone Fruit & Burrata Power Bowl
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve with a side of toasted sourdough bread to soak up the creamy cheese and oil.
- Pair with a chilled glass of Rosé or a crisp Sauvignon Blanc.
- Add grilled chicken or shrimp for extra protein.
Frequently asked questions
Can I make this ahead of time?
It is best served fresh, but you can prep the ingredients separately and assemble just before eating to prevent the arugula from wilting.
What can I use instead of walnuts?
Toasted pine nuts or slivered almonds work beautifully as substitutes.
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