Summer stone fruit for a brand-new caprese.
I think we can all agree that the height of summer — July and August — make for some of the best eating of the year. All the good fruits and vegetables are in season, like watermelon, blueberries, tomatoes, and especially stone fruit like peaches, cherries, and plums. Fruit may be sweet, but it tastes excellent in savory dishes, like this stone fruit burrata “caprese.”
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How sweet and salty make this work.
If you think about it, this stone fruit caprese is not very different from a traditional caprese salad of tomato, mozzarella, and fresh basil. Like peaches, plums, and cherries, tomatoes are a fruit. And burrata is fresh mozzarella’s sexier, creamier cousin. Both use fresh basil.
The fruits here have more sweetness than standard tomatoes. And that is a good thing. This caprese achieves perfect balance of flavor because the fruit’s sweetness is tempered by small tomatoes, and complemented by salty prosciutto de Parma, the burrata, and a generous pinch of flaky sea salt on top.
A quick note/tip: If your kitchen pantry does not include a flaky garnishing sea salt like Maldon yet, treat yourself. It is an essential chef ingredient for finishing many dishes, from grilled steaks to salads.
Recipe Notes: Summer Stone Fruit and Burrata Caprese
- As with many summer recipes — especially salads — feel free to mix up the fruit and proportions as well. I could see watermelon working here and adding an excellent pink color, and nectarines would also be perfect.
- A syrupy, aged balsamic is expensive, but another worthy investment. It tastes rich and only softly acidic, with notes of coffee and cherry. A little goes a long way, and you will have it forever. I like this Campari 15-year balsamic.
What’s your favorite no-cook dish of summer? Tell us in the comments.
Summer Stone Fruit and Burrata Caprese Salad
- 8 ounces fresh burrata (or fresh mozzarella)
- 6 small Italian sweet plums, or 3 standard purple plums, halved or cut into wedges, pits removed
- 3 small- to medium-sized peaches, sliced
- 1 large handful of cherries
- 1 pint sungold or grape tomatoes, halved
- 1 tablespoon extra-virgin olive oil
- fresh basil leaves, torn
- 1 generous pinch of flaky sea salt, like Maldon
- fresh-cracked black pepper
- 6 to 8 slices prosciutto de Parma, optional
- 1 tablespoon aged balsamic vinegar, optional
- Arrange the fruit and prosciutto (if using) on a serving platter, scattering the tomatoes last.
- Drain the burrata and gently cut into large halves or quarters. Nestle amid the fruit.
- Drizzle everything with the olive oil (especially the burrata) and the aged balsamic vinegar, and sprinkle all over with a generous pinch of salt and fresh pepper. Add the basil and serve.