Summer Stone Fruit Salad

Take advantage of the peak season for summer stone fruit with this flavorful, fresh salad. Serve as a side or snack, or add your favorite protein for an entree version.

Course Salad

Cuisine American

Keyword Salad, Stone Fruit

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Calories 382kcal

Ingredients

1 peach
1 nectarine
2 plums
1 heirloom tomato
1 cup cherry tomatoes
8 oz burrata
1 avocado
1/2 cup chopped pecans
4 cups spinach or leafy greens
Olive oil
balsamic glaze
Coarse sea salt and pepper to taste

Instructions

Wash and dry the fruit and tomatoes. Arrange the salad greens on a serving platter. Halve the cherry tomatoes and arrange across the platter. Quarter or slice the heirloom tomato and place on the platter.
Cut the stone fruits in half and remove the pit. Quarter or slice, then add to the platter. Repeat with the avocado. Add the burrata in the center of the platter, or if using multiple sachets, place evenly across the platter.
Sprinkle the pecans over the top, then drizzle with olive oil and balsamic glaze. Season with salt and pepper to taste and serve immediately.

Notes

Number of servings varies depending on whether you use it as a side dish or entree salad.

Nutrition