Stone Fruit and Tomato Summer Salad
A deliciously layered salad of the season’s best peaches, cherries, tomatoes, cucumbers and basil coated in a lemony shallot vinaigrette, and topped with creamy burrata and strips of prosciutto.
Servings 6 servings
Calories 260kcal
Equipment
Ingredients
- 3 cups heirloom cherry tomatoes , halved
- 3 cups cherries , halved and pitted
- ½ English cucumber , thinly sliced
- 1 lemon , juiced
- 1 tablespoon sherry vinegar
- 2 tablespoons minced shallot
- ¼ teaspoon ground ginger
- 3 tablespoons 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
- 6 ounces fresh burrata or mozzarella , torn into large pieces
- 6 thin slices prosciutto , torn into strips (optional)
Instructions
- 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!
Nutrition
Serving: 1 serving | Calories: 260kcal | Carbohydrates: 25g | Protein: 10g | Fat: 15g | Cholesterol: 28mg | Sodium: 241mg | Potassium: 588mg | Fiber: 4g | Sugar: 19g | Vitamin A: 1025IU | Vitamin C: 38mg | Calcium: 182mg