Stone Fruit Caprese with Burrata

This Stone Fruit Caprese features slices of peaches, plums, tomatoes, and watermelon radish organized around a creamy ball of burrata perched on top of coarsely chopped baby gem lettuce dressed in a pickled shallot white balsamic vinaigrette.

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Prep Time 20

Servings: 2

Course: Appetizer, Salad

Ingredients Equipment Method Notes

Ingredients

2 shallots thinly sliced
¼ cup white balsamic vinegar
¼ cup olive oil
1 clove garlic minced
1 tsp salt
2 heads baby gem lettuce coarsley chopped
110g (3.8oz) ball burrata
1 peach thinly sliced
1 red plum thinly sliced
1 watermelon radish shaved thin on a mandoline
1 pint cherry tomatoes sliced
¼ cup fresh basil leaves tightly packed
Fresh ground pepper

Equipment

1 mandoline

Method

Place the shallots in a small bowl. Add the white balsamic vinegar and toss to coat. Set them aside to pickle while you prep the rest of the ingredients.
2 shallots, ¼ cup white balsamic vinegar
Pour the olive oil into a small bowl. Drain the shallots and pour the vinegar into the oil. Add the garlic and salt and stir to combine.
¼ cup olive oil, 1 clove garlic, 1 tsp salt
Place the lettuce in a large bowl. Add the shallots and spoon the dressing over top. ** Toss to coat the greens.
2 heads baby gem lettuce
Place half of the dressed lettuce just off center of the plate. Repeat on a second plate with the remaining lettuce. Place a ball of burrata on top of each salad and arrange the plum, peach, tomato, and radish slices in a semicircle around the burrata, adding basil leaves every so often. Finish the plate with fresh ground pepper and basil leaves and serve immediately.
110g (3.8oz) ball burrata, 1 peach, 1 red plum, 1 watermelon radish , 1 pint cherry tomatoes, ¼ cup fresh basil leaves, Fresh ground pepper

Notes

** Use only as much dressing as you need. Taste as you go.