Stone Fruit and Tomato Summer Salad is a deliciously layered farmer's market inspiration of the season's best peaches, cherries, tomatoes, and cucumbers. It's coated in a lemony shallot vinaigrette and topped with creamy burrata and strips of prosciutto to make it extra special.
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Go Fresh or Go Home
Chef Michael Gallina of Vicia in St. Louis was behind the featured recipe. He, like us, loves to make the most out of fresh, seasonal ingredients. And, if there was ever a time of year to go for it, it's now. I deviated from his rendition somewhat by nearly doubling down on the peaches and including more cherries rather than adding cantaloupe. He also delineates a step of salting some of the fruit first to release their juices, which you could do if you want it to be part of the dressing. However, I found the vinaigrette alone led to the perfect sweet-acidic balance without the salad becoming watery. Feel free to experiment!
His suggestion of arranging prosciutto and fresh burrata among the plates "to add a little luxury" was spot on. For Kevin and me, this was the perfect summer salad meal. For the kids, I grilled up some shrimp too. Everyone was happy. 🙂
If you’re looking for more seasonal recipes that showcase summer's bounty, check out our Fresh Fruit Summer Salsa, Grilled Cantaloupe Black Bean Salad, No Churn Cherry Vanilla Ice Cream, Blistered Cherry Tomato & Grape Galette, Grilled Corn with Manchego & Lime, and Skillet Berry Cobbler. Eat well, friends! Cheers!!
Stone Fruit and Tomato Summer Salad
- 3 cups halved heirloom cherry tomatoes
- 3 cups halved and pitted cherries
- ½ English cucumber, thinly sliced
- Juice from 1 lemon
- 1 tablespoon sherry vinegar
- 2 tablespoons minced shallot
- ¼ teaspoon ground ginger
- ¼ cup extra-virgin olive oil
- Salt and pepper
- 3 peaches, halved, pits removed and thinly sliced
- ½ cup fresh basil, torn into pieces, plus more for garnish
- ¼ cup green onion, thinly sliced
- 8 ounces fresh burrata or mozzarella, torn into large pieces
- 6 thin slices prosciutto, torn into strips
- Place cherry tomatoes, cherries, and cucumber in a large bowl.
- In a small bowl, whisk together the lemon juice, vinegar, shallots, and ginger. Whisk in olive oil and season to taste with salt and pepper.
- Add about half of the vinaigrette to the tomato-cherry mixture. Toss gently to coat. Reserve the remaining vinaigrette for when serving. Can be prepped 2 hours ahead. Cover and chill.
- Just before serving, add the peaches, basil, and green onion. Spoon onto plates, and arrange burrata and prosciutto strips as desired. Garnish with more basil. Pass reserved vinaigrette separately. Enjoy!