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A plate with burrata cheese topped with balsamic glaze, surrounded by fresh tomato wedges, basil leaves, and a layer of green pesto sauce.

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
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2
Course: Appetizer, Salad
Cuisine: Californian
Ingredients Equipment Method Notes

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
  • ¼-1/2 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.

Notes

Storage: Best served right away, once plated the burrata and fruit release liquid and the salad turns watery. The pesto is the one piece worth making ahead, it keeps in an airtight jar in the fridge for a few days.

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