Stone Fruit & Burrata Salad
Juicy peaches, nectarines and plums with creamy burrata and warm rosemary-honey pistachios.
Some of the best summer food is barely cooking at all.
This is the kind of thing to make when the peaches are heavy in your hand, the plums are finally sweet, and turning on the oven feels entirely unnecessary.
The fruit does most of the work here. Burrata makes it generous, and a handful of warm pistachios tossed with rosemary, honey and salt gives the whole platter one unexpected thing.
It looks like you've done quite a lot.
You haven't.
- Prep
- 15 minutes
- Cook
- 5 minutes
- Total
- 20 minutes
- Serves
- 4
What You'll Need
For the Salad
- 2 ripe peaches
- 2 ripe nectarines
- 2 ripe plums
- 8 ounces burrata, preferably 2 small balls
- 2 tablespoons extra-virgin olive oil, plus more as needed
- Flaky sea salt
- Freshly ground black pepper
For the Warm Rosemary-Honey Pistachios
- 1/2 cup shelled pistachios, roughly chopped
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon finely chopped fresh rosemary
- 1 tablespoon honey
- Pinch of flaky sea salt
For Serving
- Grilled or toasted country bread, optional
The Simple Method
Let the Burrata Lose Its Chill
Take the burrata out of the refrigerator about 20 minutes before you plan to serve the salad.
It should still be cool, but letting it lose some of its refrigerator chill makes the center softer and creamier.
Cut the Fruit
Cut the peaches, nectarines and plums into wedges.
They do not need to be perfectly uniform.
Arrange the fruit loosely over a large platter, letting the different colors and shapes mix naturally.
Make the Warm Pistachios
Warm 1 tablespoon olive oil in a small skillet over medium-low heat.
Add the pistachios and rosemary and cook for 2–3 minutes, stirring frequently, until the nuts are lightly toasted and the rosemary is fragrant.
Remove the skillet from the heat.
Let it sit for about 30 seconds, then add the honey and a pinch of flaky salt.
Stir until the pistachios are lightly coated.
The nuts should be glossy and lightly glazed, not candied.
Add the Burrata
Nestle the burrata among the fruit.
Use your hands or the tip of a spoon to gently open each ball so some of the creamy center spills onto the platter.
Season the Platter
Drizzle the fruit and burrata with 2 tablespoons extra-virgin olive oil.
Season with flaky salt and freshly ground black pepper.
Be especially sure that the burrata gets a little salt.
Add the One Good Thing
Spoon the warm rosemary-honey pistachios over the fruit and burrata, including any rosemary-scented oil left in the skillet.
Serve immediately, with grilled or toasted country bread alongside if you'd like.
A Few Things That Make This Easier
Let the Fruit Decide
You don't need exactly two perfect peaches, two nectarines and two plums. If the peaches are wonderful and the plums aren't, use more peaches. The point is ripe stone fruit, not perfect symmetry.
Let the Burrata Lose Its Chill
Give it about 20 minutes on the counter before serving. You want the center soft and creamy rather than refrigerator-cold.
The Pistachios Go On Last
Prepare the fruit and burrata first. The warm pistachios are best spooned over just before the platter goes to the table.
Don't Candy the Nuts
The honey should barely glaze the pistachios. We're after something savory, salty and warm with a little sweetness, not a candied topping.
Don't Drown the Fruit
There is intentionally no vinaigrette here. Ripe stone fruit already brings plenty of juice. Good olive oil, salt and pepper are enough.
If Dinner Needs More
Add thin ribbons of prosciutto and plenty of grilled bread alongside. The salad can stay exactly as it is.
It's the fruit left underneath the burrata.
By the time you reach it, it's caught a little olive oil, some honey from the pistachios and the creamy center of the cheese.
That's the piece everyone should be looking for.
Don't wait for a dinner party to make this.
Put the platter in the middle of the table while the fruit is good, tear some bread and let everyone reach for what they want.
Summer doesn't need much help.
More from the Kitchen
Hidden & Seen
Stone Fruit & Burrata Salad
Juicy peaches, nectarines and plums with creamy burrata and warm rosemary-honey pistachios.
- Prep
- 15 minutes
- Cook
- 5 minutes
- Total
- 20 minutes
- Servings
- 4
What You'll Need
For the Salad
- 2 ripe peaches
- 2 ripe nectarines
- 2 ripe plums
- 8 ounces burrata, preferably 2 small balls
- 2 tablespoons extra-virgin olive oil, plus more as needed
- Flaky sea salt
- Freshly ground black pepper
For the Warm Rosemary-Honey Pistachios
- 1/2 cup shelled pistachios, roughly chopped
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon finely chopped fresh rosemary
- 1 tablespoon honey
- Pinch of flaky sea salt
For Serving
- Grilled or toasted country bread, optional
The Simple Method
01 · Let the Burrata Lose Its Chill
Take the burrata out of the refrigerator about 20 minutes before you plan to serve the salad.
It should still be cool, but letting it lose some of its refrigerator chill makes the center softer and creamier.
02 · Cut the Fruit
Cut the peaches, nectarines and plums into wedges.
They do not need to be perfectly uniform.
Arrange the fruit loosely over a large platter, letting the different colors and shapes mix naturally.
03 · Make the Warm Pistachios
Warm 1 tablespoon olive oil in a small skillet over medium-low heat.
Add the pistachios and rosemary and cook for 2–3 minutes, stirring frequently, until the nuts are lightly toasted and the rosemary is fragrant.
Remove the skillet from the heat.
Let it sit for about 30 seconds, then add the honey and a pinch of flaky salt.
Stir until the pistachios are lightly coated.
The nuts should be glossy and lightly glazed, not candied.
04 · Add the Burrata
Nestle the burrata among the fruit.
Use your hands or the tip of a spoon to gently open each ball so some of the creamy center spills onto the platter.
05 · Season the Platter
Drizzle the fruit and burrata with 2 tablespoons extra-virgin olive oil.
Season with flaky salt and freshly ground black pepper.
Be especially sure that the burrata gets a little salt.
06 · Add the One Good Thing
Spoon the warm rosemary-honey pistachios over the fruit and burrata, including any rosemary-scented oil left in the skillet.
Serve immediately, with grilled or toasted country bread alongside if you'd like.
A Few Things That Make This Easier
Let the Fruit Decide
You don't need exactly two perfect peaches, two nectarines and two plums. If the peaches are wonderful and the plums aren't, use more peaches. The point is ripe stone fruit, not perfect symmetry.
Let the Burrata Lose Its Chill
Give it about 20 minutes on the counter before serving. You want the center soft and creamy rather than refrigerator-cold.
The Pistachios Go On Last
Prepare the fruit and burrata first. The warm pistachios are best spooned over just before the platter goes to the table.
Don't Candy the Nuts
The honey should barely glaze the pistachios. We're after something savory, salty and warm with a little sweetness, not a candied topping.
Don't Drown the Fruit
There is intentionally no vinaigrette here. Ripe stone fruit already brings plenty of juice. Good olive oil, salt and pepper are enough.
If Dinner Needs More
Add thin ribbons of prosciutto and plenty of grilled bread alongside. The salad can stay exactly as it is.
Christina's Note
This is one of those recipes where the grocery store gets a vote. Buy the fruit that smells good and gives just slightly when you press it. If that means three peaches and one plum instead of an even mix, that's the better salad.