This simple, healthy and refreshing stone fruit salad is required summer eating! Peaches, cherries, nectarines, and plums are tossed with heirloom tomatoes and basil, then seasoned and served with fresh burrata cheese. This colorful and nutritious summer salad is perfect for quick weeknight dinners or easy lunches, and can easily scale up to serve a crowd. Get your forks ready friends, because it also only takes 10 minutes to prepare!
This morning I started working on content for the fall. I know. It’s like the Target seasonal section just took over my brain and I can’t turn it off. But once a planner, always a planner, and so it goes. Speaking of, I’d love to know what YOU want to see on OSK this fall. Pop on over to this post on IG and let me know your burning questions and requests, or leave a comment below!
To combat the inevitability of fall’s arrival, I’m happily taking advantage of summer’s best produce while it lasts. Stone fruits! Tomatoes! Bell peppers! Corn! Green beans! So much yum still to be enjoyed, and I’m bringing together my favorites in this stone fruit salad with tomato and burrata.
Stone fruit salad is required eating right now. It’s a classic combination of juicy peaches, nectarines, plums, apricots, and/or cherries with sweet tomatoes, fresh basil, and some sort of soft cheese situation.
This salad is bursting with flavor and packs a big fat punch of nutrition. Hello antioxidants. Let me gobble you up and live forevah!
Best of all? It can be on your plate and in your belly in just ten minutes. It’s the perfect no-cook, super fast side dish and will win hearts and minds of all ages. Summer eats really don’t get any better than this.
Pin it now! Click here to save this Stone Fruit Salad to your Summer Recipes Board on Pinterest.
How to Make Stone Fruit Salad
This salad is so easy that I’m honestly embarrassed to call it a recipe. But the google likes it when I do, so there we go. Because this recipe is so incredibly simple, focus not on technique or process, but on getting the freshest, best quality fruit that is available to you within your budget.
Step One: Gather some ripe stone fruit and tomatoes
Obviously, right? So you want equal parts stone fruit and tomatoes. About a pound of each. Use whatever stone fruit your little foodie heart craves:
No matter what you choose, make sure your fruit is just about ripe. Overripe fruit will be too soft (but don’t toss it – save those for a cobbler, crisp, galette, popsicles or a smoothie!). Underripe fruit will be a bit to firm and not quite sweet or juicy enough.
Select tomatoes that are also ripe, but at the height of sweetness. Go as local and fresh as you can get your hands on. Heirloom tomatoes are boss here. Grocery store tomatoes might be right depending on how far they’ve traveled, but in general they’re shipped green and ripen over thousands of miles vs. on the vine. So they’ll be less sweet, and likely a little mealy. Boo to that. If you must go the conventional route, cherry and grape tomatoes are perfect.
Step Two: Slice ’em and dice ’em
Slice the larger tomatoes and stone fruits in half, then cut the halves into thirds and then dice to about 1″ bite sized pieces. Slice your smaller fruits and cherry or grape tomatoes in half.
Step Three: Season it, herb it, toss it
This salad needs very little dressing, in fact, it needs none at all. Just the smallest splash of extra virgin olive oil. For years and years I smothered my tomato salads in balsamic vinegar or reduction, until I realized that ripe fruit at the height of the season needs none of that nonsense! You’re hiding all the flavor behind the dressing.
Toss the stone fruits and tomatoes together with some fresh basil leaves, cracked black pepper, and good quality sea salt. I like to double layer the salt. Just a pinch now, and then another pinch of flaky sea salt just before serving.
Step Four: Plate it
Spoon a few big heaps of stone fruit salad onto a plate, and then nestle a piece of burrata into the salad. Drizzle with just a splash of good quality extra virgin olive oil, a bit of flaky sea salt and cracked black pepper, and dive in. Flavor. BOMB.
What to Serve with Stone Fruit Salad
Stone fruit salad is super versatile. It’s a quick and easy side dish for dinner, a very portable packed lunch companion, and scales up beautifully for a crowd. If you’re serving this as a platter, offer the burrata cheese and olive oil on the side so guests can compose their own salads.
We had this for dinner with slow cooker Balsamic Roast Beef via Add a Pinch. The roast beef literally took 5 minutes to prep, and the salad just 10 minutes. A nourishing, delicious meal with just 15 minutes of hands-on time? That’s a freaking winner.
Other perfect companions:
- With Lemon Thyme Chicken Skewers for a 100% no oven/stove meal (this is also a great combo for large crowds)
- With these Perfect Pan Seared Chicken Thighs via 40 Aprons
- With grilled steak topped with Italian Salsa Verde
- With Sweet Corn Soup for a vegetarian summer flavor explosion
- With these Grilled Salmon Burgers from Laughing Spatula
- Or go full-on stone fruit fanatic and serve them alongside Stone Fruit Sangria
Whatever you do, enjoy the sweetest bounty of the summer season ASAP!
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Stone Fruit Salad with Tomato and BurrataPrint Recipe Rate & Comment
- 1 lb stone fruits peaches, pears, plums, necartines, cherries
- 1 lb tomatoes
- 1/2 c fresh basil leaves
- 1/2 tsp maldon sea salt
- 1/2 tsp cracked black pepper
- 8 oz fresh burrata cheese
- 2 tbsp extra virgin olive oil divided
- Halve the stone fruits and remove the pits. Dice into 1" pieces and place into a salad bowl.
- Halve and/or dice the tomatoes into 1" pieces and toss into the bowl with the diced stone fruit.
- Top the stone fruits with the fresh basil leaves, salt, and a pepper. Toss.
- Divide the salad between four plates. Nestle a piece of burrata cheese into each salad. Drizzle each salad with half a tablespoon of extra virgin olive oil and serve immediately.
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