Stone Fruit and Burrata Salad

serves 6 as an appetizer

 

This is a MAJOR crowd pleaser! It is very unique in that if you can get very red plums it is hard to tell if you’re eating a plum or a tomato until you bite into it! 

Feel free to mix and match the stone fruit, whatever looks the sweetest is great. Also, it is very pretty to use multi colored heirloom tomatoes. This needs to be made right before you eat it so it doesn’t get mushy.

 

1 1/2 pounds heirloom tomatoes, cut into wedges ..not bite sized…more like “two-bite” size

4-5 plums, nectarines, peaches or whatever is in season and is ripe and colorful..cut into wedges like the tomatoes

8 ounces burrata cheese, usually I just rip this into chunks

 

1/4 cup fresh basil, thinly sliced

10 fresh mint leaves, thinly sliced

 

1 tablespoon champagne vinegar

1 teaspoon WHITE balsamic vinegar

salt and pepper

3 tablespoons olive oil

 

Whisk together vinegars, and salt/pepper to taste, slowly whisk in the olive oil to emulsify.

 

Place the tomatoes and fruit on a large serving platter…kind of all just mixed up together. Place the torn burrata over the top, sprinkle the mint and basil over the salad and drizzle with the vinaigrette and a pinch of salt and pepper.