Say hello to summer deliciously with this stone fruit salad with shaved prosciutto, luscious burrata, and 2 types of basil!
This salad has been on repeat ALL SUMMER LONG! I honestly can’t get enough of it! I swear I’ve eaten my weight in stone fruit, burrata, and prosciutto!
And I blame it all on my basil garden. If you follow my Facebook page or Instagram accounts you’ve surely seen my raised planter beds where I have basil trees. I swear these seeds from Sow Right Seeds are out of this world and some Jack and the Beanstalk-type seeds as they are truly outstanding!
I bought last year a 5-pack of their basil seeds to plant and try out. I LOVE regular basil (what most folks know as Genevese basil) and Thai basil. The other 3 I was interested in. So I planted them all and well – I have basil mini trees now and I couldn’t be happier. So when my basil was in full bloom I started thinking of ways to use it all up (other than pesto).
Grab Your Ingredients
What I love about this recipe is that most of these items you can find either in your store or on Amazon. The Amazon ones I’ve linked below.
Now, this salad can be a side dish or a main dish. I portioned it out into 4 small sides but you could easily make this a huge meal for just one.
- Stone Fruit – you can use any. I used nectarines and peaches (peaches were added after the pics were taken as I wanted more fruit).
- Burrata – I so love this stuff.
- Basil – I use 2 different types of basil as I wanted the flavor contrast in flavors. If you don’t have it, you can use regular Genevese basil
- Toppings – Citron Sea Salt Flakes, Olive Oil, and Balsamic Fig Glaze
Let’s Prepare The Best Summer Salad Ever!
- Once your fruit is cleaned, slice, pit and slice up into bite-sized pieces. You can leave it as big or as little as you want.
- Next, break up your burrata and place those luscious pieces of cheesy goodness amongst the fruits
Chef’s Tip about Basil
So in this recipe, I purposely went with Opal Basil and Lemon Basil. The Lemon basil because the citrusy flavor compliments the summery flavors of the fruits.
Opal Basil (or purple basil) has beautiful dark-purple leaves and a mild flavor that is a bit ‘warm’ in a flavor profile. It has hints of cinnamon, anise, mint, and clove. Because I was using a balsamic fig glaze, I knew this basil would balance out the flavors nicely.
If you can’t find either you can go with traditional Genevese basil – this is predominately what most folks grow or buy in the stores
- Next, add your torn pieces of prosciutto – just like the burrata, and measure that with your heart!
- Now, this step is optional but I HIGHLY recommend it, drizzle on some of the balsamic fig glaze. It just marries the whole dish together!
Summer Captured In A Single Bite!
Since we had roughly 7 weeks of 100+ temps here in Arizona, the last thing we wanted was heavy foods to eat. This salad was honestly the most perfect dish for us. It’s light, almost refreshing from the sweet fruit, and scrumptious!
Can I Make This Ahead Of Time?
I would advise against it. The fruit can oxidize, the burrata, since it has a liquidy-type middle can make the salad too watery, and the basil can turn black in the fridge.
This takes maybe 10 minutes at most to assemble. The longest part is cutting up the fruit. You could ‘cheat’ and buy pre-sliced fruit if you want. Just be sure to not add any additional liquid that may be in the packaging.
I so love this part as, when it comes to recipes, I NEED a variety!
- Stone Fruit – Plums, Demon Seeds (Cherries to those that like these things), Mangoes, Dates, and so forth – mix it up and be creative!
- Herbs – Cilantro, Mint
- Cheese – Fresh mozzarella, crumbled feta, goat cheese, blue cheese
- Drizzle – Honey, Hot Honey – I like both and can’t pick a winner (Savannah Bee and Mike’s Hot Honey)
- Meat – Jamon, Speck, or any thinly sliced meat like this
- Toasted Nuts – Pistachios, pecans, walnuts, almonds
- Vegetables – chopped tomatoes, red onions, cucumbers
- Greens – arugula, watercress, or chopped ake
- 4 Stone Fruit (combination of nectarines and peaches)
- 3 fresh Burrata balls
- 5 slices of prosciutto, roughly torn
- 16 Basil Leaves (I prefer 8 Lemon Basil and 8 Opal Basil) – * see post for substitutions
- 1/2 – 3/4 teaspoon Citron Lemon Sea Salt Flakes
- 1 Tablespoon Olive oil
- Balsamic Fig Glaze or Balsamic Glaze for Drizzle
- Slice in half, pit, and slice your stone fruit into bite-sized pieces; layer in a salad bowl.
- Gently tear the burrata and nestle amongst the fruit. Add the basil leaves (you can leave them whole or chop them into smaller pieces). Drizzle over the olive oil then sprinkle on the Citron Lemon Sea Salt Flakes.
- Nestle the torn prosciutto in the salad, drizzle on the balsamic fig glaze and serve immediately.
Keywords: Stone Fruit Summer Salad with Burrata & Prosciutto, peach basil salad, peach burrata salad, summer salad, nectarine salad, fruit salad