This vibrant stone fruit salad is a refreshing blend of juicy peaches and plums paired with creamy burrata, aromatic mint, and crunchy pistachios. A drizzle of honey and a touch of sea salt bring out the natural sweetness of the fruit, making this dish a perfect balance of textures and flavors. It’s an elegant yet simple summer salad that celebrates the season’s freshest ingredients.
Why You’ll Love This Recipe
This salad is the epitome of summer dining—light, flavorful, and visually stunning. The contrast of sweet, tart fruit with rich burrata and the earthy crunch of pistachios creates a unique experience in every bite. It comes together in minutes, requires no cooking, and works beautifully as a starter, side dish, or a light lunch. Its versatility, freshness, and beauty make it a standout dish for warm-weather meals and gatherings.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Ripe peaches, sliced
- Ripe plums, sliced
- Burrata cheese, torn into pieces
- Raw honey
- Extra virgin olive oil
- Lemon juice
- Shelled pistachios, lightly crushed
- Fresh mint leaves, torn
- Freshly ground black pepper
- Flaky sea salt
Directions
- In a large mixing bowl, gently combine the sliced peaches and plums.
- Drizzle with lemon juice and olive oil, then toss lightly to coat the fruit evenly.
- Arrange the fruit mixture on a serving platter or in a shallow bowl.
- Tear the burrata into small pieces and scatter them evenly over the fruit.
- Drizzle the salad with honey for a touch of sweetness.
- Sprinkle crushed pistachios and torn mint leaves over the top.
- Finish with a pinch of flaky sea salt and freshly ground black pepper to taste.
- Serve immediately, ideally chilled or at room temperature.
Servings and timing
Servings: 2 to 4
Prep Time: 10 minutes
Total Time: 10 minutes
Variations
- Other Stone Fruits: Add nectarines, cherries, or apricots for a mixed fruit version.
- Balsamic Glaze: Replace or complement the honey with a drizzle of balsamic reduction for a tangy finish.
- Nut-Free Option: Omit pistachios or substitute with sunflower seeds for a nut-free variation.
- Herb Alternatives: Use basil or tarragon instead of mint for a different flavor profile.
- Vegan Version: Omit burrata and use a vegan cheese alternative or avocado slices for creaminess.
storage/reheating
This salad is best served fresh, as the fruit releases juice over time and the burrata can lose its texture. If needed, store leftovers in an airtight container in the refrigerator for up to 1 day. Avoid freezing and do not reheat—this dish is meant to be served cold or at room temperature.
FAQs
Can I make this salad ahead of time?
You can slice the fruit a few hours ahead, but assemble the salad just before serving to preserve texture and freshness.
What is burrata, and can I substitute it?
Burrata is a soft Italian cheese made from mozzarella and cream. You can substitute it with fresh mozzarella or ricotta.
Are peaches and plums interchangeable in this recipe?
They work well together or separately. Feel free to use whichever is ripe and in season.
What kind of honey works best?
A mild raw honey enhances the fruit’s natural sweetness without overpowering other flavors.
Can I use roasted pistachios?
Yes, roasted pistachios add depth and crunch. Just make sure they are unsalted to avoid oversalting the dish.
Is this salad suitable for a picnic?
Yes, though keep it chilled in a cooler and assemble just before serving for best results.
What wine pairs well with this dish?
A crisp white wine like Sauvignon Blanc or a dry rosé complements the salad beautifully.
Can I use frozen fruit?
Fresh fruit is strongly recommended for the best texture and presentation. Frozen fruit may become too soft and watery.
How do I choose ripe peaches and plums?
Look for fruit that yields slightly to gentle pressure and has a sweet, fragrant aroma.
Is this recipe gluten-free?
Yes, this salad is naturally gluten-free.
Conclusion
Stone fruit salad with burrata, mint, and pistachios is a refreshing, colorful dish that celebrates the best of summer’s bounty. With minimal preparation and maximum flavor, it’s ideal for entertaining or a quick seasonal treat. The balance of sweet, savory, creamy, and crunchy makes every bite a delight, proving that simple ingredients, when combined thoughtfully, can create something truly exceptional.
Print
Stone Fruit Salad with Burrata, Mint & Pistachios
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2–3 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Des pêches et des prunes juteuses mélangées à de la burrata crémeuse, de la menthe fraîche, des pistaches concassées et un filet de miel — une salade d’été vibrante aussi belle que rafraîchissante.
Ingredients
- 2 pêches mûres, tranchées
- 2 prunes mûres, coupées en tranches
- 1 boule de fromage burrata (environ 113 g), déchirée en morceaux
- 1 cuillère à soupe de miel brut
- 1 cuillère à soupe d’huile d’olive extra vierge
- 1 cuillère à soupe de jus de citron
- 1/4 tasse de pistaches décortiquées, légèrement concassées
- 1 cuillère à soupe de feuilles de menthe fraîche, déchirées
- Poivre noir fraîchement moulu au goût
- Une pincée de sel de mer en flocons
Instructions
- Dans un grand bol, mélanger délicatement les pêches et les prunes tranchées.
- Arroser de jus de citron et d’huile d’olive. Remuer délicatement pour bien enrober.
- Transférez les fruits dans un plat de service ou un bol peu profond.
- Ajoutez des morceaux de burrata déchirés uniformément sur le dessus.
- Arrosez la salade de miel.
- Saupoudrer de pistaches concassées, de feuilles de menthe déchirées, de sel et de poivre noir fraîchement moulu.
- Servir immédiatement, idéalement frais ou à température ambiante.
Notes
- Utilisez un mélange de fruits à noyau comme des nectarines ou des cerises pour varier.
- Pour plus de luminosité, zestez un peu de citron sur le dessus avant de servir.
- La burrata peut être remplacée par de la mozzarella fraîche si elle n’est pas disponible.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 14g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg
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