Stone fruit season is my favorite! (Stone fruits = peaches, plums, nectarines, cherries, apricots, etc…) You can make this salad with any stone fruit. Really. But I love a tart plum and a sweet peach because they contrast each other beautifully.
3 nectarines or peaches, sliced
4 plums, sliced
1 container baby tomatoes, halved
2 large heirloom tomatoes, chopped
¼ cup torn mint leaves
12 large basil leaves, chopped
3 tablespoons extra virgin olive oil
Juice from 1 orange
Juice from 1 lemon
1 teaspoon sumac
¼ teaspoon salt
a pinch crushed red pepper
2 balls creamy burrata
Lightly toss the stone fruit, tomatoes, citrus juice, olive oil, salt, sumac, and pepper together in a large bowl. Add the mint and toss again. Be careful not to bruise the fruit. Top with burrata and a drizzle of olive oil.
Bonus Tip: If you have leftover salad, blend everything –except the cheese– together for a quick gazpacho!