Stone Fruit & Burrata Salad with Honey-Lemon Vinaigrette Recipe
A vibrant summer salad featuring juicy stone fruits like nectarines, plums, and peaches paired with creamy burrata cheese, fresh herbs, and a zesty halal-friendly honey-lemon vinaigrette. This refreshing dish is perfect for warm days and offers a delightful balance of sweet, savory, and tangy flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Halal
Ingredients
Salad
- 1 large ball of burrata
- 2 nectarines, cut into wedges
- 2 plums, cut into wedges
- 2 peaches, cut into wedges
- 1 heirloom tomato, cut into wedges
- 1 cup heirloom cherry tomatoes
- Maldon sea salt and freshly cracked black pepper, to taste
- Fresh mint leaves, for garnish
- Fresh basil leaves, for garnish
- Extra virgin olive oil, for drizzling
Halal Honey-Lemon Vinaigrette
- 2 garlic cloves, finely chopped
- 1 tablespoon Dijon mustard
- ¼ cup white grape vinegar or apple cider vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons honey
- 1 teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup extra virgin olive oil
Instructions
- Make the vinaigrette: In a medium bowl, whisk together the finely chopped garlic, Dijon mustard, vinegar of choice, fresh lemon juice, honey, red pepper flakes, salt, and freshly ground black pepper. Slowly drizzle in the extra virgin olive oil while whisking continuously until the dressing becomes smooth and emulsified. Taste and adjust the seasoning if needed. Store in the refrigerator for up to one week.
- Assemble the salad: Arrange the nectarine, plum, peach wedges, heirloom tomato wedges, and cherry tomatoes evenly on a large serving platter. Tear the burrata cheese into pieces and scatter it gently over the fruit and tomatoes. Lightly season the salad with flaky Maldon sea salt and freshly cracked black pepper. Drizzle with extra virgin olive oil, then sprinkle fresh mint and basil leaves over the top. Finish by spooning a few generous dollops of the prepared vinaigrette over everything. Serve immediately, with additional dressing offered on the side.
Notes
- This salad is best served fresh to enjoy the textures and flavors at their peak.
- You can substitute any seasonal stone fruit available if nectarines, plums, or peaches are not in season.
- The vinaigrette can be prepared in advance and refrigerated for up to one week.
- Adjust the amount of red pepper flakes based on your preferred spice level.
- This recipe is naturally gluten-free and halal-friendly.
