Burrata is one of my favorite things. It’s up there with brown butter. Basically, if it’s in a dish, it’s somehow improving it, and I must eat it. During the summer, I love pairing this fresh, creamy cheese with bright stone fruit. The acid in the peaches, plums, and nectarines are a fantastic counterpoint to the cheese’s mild sweetness, and the mint and chilies add a fun herbaceous layer and kick. This is hardly a recipe, more of a collection of things that are awesome together, so feel free to mix it up and make these your own. Enjoy!
1 pound stone fruit, sliced (peaches, plums, nectarines)
1 serrano or thai chili, thinly sliced (more if you want it quite spicy)
1 small handful mint leaves, torn
2 tablespoons balsamic vinegar
5 ounces arugula
1 pound burrata, sliced
1/4 cup olive oil
salt and pepper to taste
Combine the fruit, chili, and mint in a bowl, and drizzle with a tablespoon of balsamic vinegar. Toss to combine. Lay the arugula in a ring on a plate, place the fruit in the center, and lay the burrata slices on top. Drizzle a tablespoon of olive oil on the burrata, then drizzle the entire salad with the remaining olive oil and balsamic vinegar. Top with a little salt and pepper.