Stone Fruit and Tomato Salad

Serves 6
Time 10 min
Stone Fruit and Tomato Salad

This vibrant take on summer’s classic caprese brings out the sweet side of tomatoes by pairing them with peak-season stone fruits. We like the salad made with burrata, a type of fresh mozzarella with a creamy, custardy center, although regular fresh mozzarella is excellent as well. If you’re lucky enough to have any salad leftovers, sandwich them between thin slices of country bread for a luscious lunch!

Special Diets:

Gluten FreeGluten Free

Ingredients

    2stone fruits, such as nectarines, plums, peaches or apricots, halved and thinly sliced
    1 largetomato, halved and thinly sliced
    12 ouncesburrata or fresh mozzarella cheese
    1/2 teaspooncoarse sea salt
    1/4 teaspoonground black pepper
    1/3 cuploosely packed sliced fresh basil
    2 tablespoonschopped fresh chives
    1 1/2 tablespoonsbalsamic vinegar

Exclusively for Prime members in select ZIP codes.

Method

On a large round or oval platter, alternate slices of stone fruit and tomato in concentric circles. 


Arrange cheese on the platter and slice. (For burrata, it is easiest to slice as you serve rather than preslice.) 


Sprinkle with salt and pepper. 


Top with basil and chives and drizzle with vinegar. Serve immediately.

Nutritional Info

Serving Size

Calories

180

Total Fat

9g

Saturated Fat

6g

Cholesterol

35mg

Sodium

510mg

Total Carbohydrate

11g

Dietary Fiber

1g

Total Sugars

8g

Protein

15g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.