The Moment Recipe Tomato and Stone Fruit Burrata healthy homemade

Summer Burrata

KH Würtz bowl and plate, one of a kind salad tongs

Picture: slices of tomato and stone fruit dripping in fresh cheese with pops of basil, olive oil and crunchy flake salt. Fresh flavors exploding in your mouth. Your guests oohing and ahhing and scraping the bottom of the bowl.

This dish is so delicious, we recommend making two so it doesn’t go so fast. Trust us, we know from experience. The first time we made it, for a small lunch of just five people, it was gone so fast we actually made it again on the fly so people could have seconds. And, that’s one of the nice things about this dish, it’s really, really quick.

For this salad to be amazing, it’s all about the ingredients. Which is why you can only really make it during the summer. The heirloom tomatoes and stone fruit need to be at their peak (think: August) and the burrata should be the best burrata you can find.

All you have to do is slice the produce, arrange in a bowl with the burratta and drizzle/sprinkle on the toppings. If you want to make it a complete meal, serve it with a side of simple garlic bread.

That’s it! So easy, and yet so incredibly delicious.

The Moment Recipe Tomato and Stone Fruit Burrata

KH Würtz plate, Fish’s Eddy ceramic bowls, Small Wooden bowls, Tea Towel



2 heirloom tomatoes (ideally different colors)

1 peach

1 nectarine

6 basil leaves

1 T good olive oil

1 t balsamic vinegar (optional)

Flake salt

Fresh ground pepper


Crusty French bread

3 cloves of garlic

Olive Oil

Salt and Pepper


Andrea Brugi Cutting Board


To assemble the salad, slice your tomatoes and stone fruit into wedges. Place your burrata in a serving bowl, and arrange the wedges around it, alternating tomato and stone fruit. Sprinkle with chopped or torn fresh basil, drizzle with olive oil and balsamic vinegar and season with flake salt and a little ground pepper.

For the garlic bread, mince the garlic and olive oil. Spread on sliced bread. Sprinkle with salt and pepper and then put under the broiler until golden brown.

Tomatoes, Burrata, Recipes, Simple Dish, The Moment, Laney Crowell,

KH Würtz Bowl and plate, one of a kind salad tongs

Photography: Sally Griffiths

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