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.
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!
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