Charred Stone Fruit Salad w/ Pesto & Burrata

A summer-forward salad with caramelized peaches, heirloom tomatoes, creamy burrata, and a dairy-free basil pesto.

Why You'll Love Charred Stone Fruit Salad w/ Pesto & Burrata

This is summer simplicity at its absolute best-juicy charred peaches, sweet heirloom tomatoes, creamy burrata, and a bright dairy-free pesto. It's colorful, textural, and effortless enough for a weeknight but elegant enough to serve to guests.

Tips and Tricks

• Use just-ripe peaches for charring-they hold their shape and get caramelized without turning mushy.
• Serve everything room temperature for maximum flavor.
• Use a grill pan or cast iron for a deeper char on the fruit.

Variations

• Swap peaches for nectarines or plums for a tangier flavor.
• Add a few slices of prosciutto for a salty, savory balance.
• Replace burrata with whipped ricotta or a vegan alternative to keep it dairy-free.

Substitutions

• Sub nutritional yeast with grated Parmesan if you're not dairy-free.
• Use walnuts or sunflower seeds in place of pine nuts.
• Try arugula or mint in place of basil for a different twist on the pesto.

Best Served With

• Grilled sourdough or crostini
• A crisp Sauvignon Blanc or chilled rosé
• Seared fish or grilled chicken
• Fresh corn salad or shaved zucchini ribbons

How to Store Leftovers

• Store components separately in airtight containers. Pesto will keep up to 5 days in the fridge. Burrata should be used within 1-2 days.
• Reassemble salad just before serving for best texture and flavor.

Common Questions

Charred Stone Fruit Salad w/ Pesto & Burrata

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A summer-forward salad with caramelized peaches, heirloom tomatoes, creamy burrata, and a dairy-free basil pesto.

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Prep Time 10 minutes mins

Total Time 15 minutes mins

Course: Appetizer, Salad

Cuisine: Californian

Calories: 236

Ingredients Equipment Method Nutrition

Ingredients

  

For the salad:

• 1 peach cut into chunks
• 1 large or 2 medium heirloom tomatoes cut into chunks
• 1 ball burrata
• Flaky salt to finish
• Balsamic vinegar to finish
• Olive oil for charring

For the pesto:

• 1 cup basil leaves plus extra for garnish
• 1 clove garlic roughly chopped
• 2 tablespoon pine nuts
• 1 tablespoon nutritional yeast
• ¼ -½ cup olive oil
• Kosher salt to taste

Equipment

• Chefs knife
• Serving plate
• Food processor
• Nonstick or cast-iron skillet

Method

 

1. Char peach chunks in a pan over medium-high heat with a drizzle of olive oil, cooking until lightly browned on each side. Remove and set aside.
2. To make the pesto, add basil, garlic, and pine nuts to a food processor. Pulse to chop, then slowly stream in olive oil until smooth. Add nutritional yeast and salt to taste. Blend briefly to combine.
3. Add a generous dollop of pesto to your serving plate. Place burrata in the center.
4. Arrange charred peaches and tomatoes around the burrata.
5. Finish with a drizzle of balsamic vinegar, flaky salt, and fresh basil leaves. Serve immediately.

Nutrition

Calories: 236kcalCarbohydrates: 23gProtein: 9gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gSodium: 21mgPotassium: 535mgFiber: 5gSugar: 13gVitamin A: 1761IUVitamin C: 12mgCalcium: 57mgIron: 3mg

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