Ingredients:

  • 2 ripe peaches, sliced into wedges
  • 2 nectarines, sliced into wedges
  • 1 cup fresh cherries, pitted and halved
  • 1/2 cup heirloom cherry tomatoes, halved
  • 1/4 cup extra virgin olive oil
  • 2 tbsp white balsamic vinegar
  • 1 tbsp honey
  • 1/2 cup fresh basil leaves, finely chiffonaded
  • 1 small clove garlic, minced
  • 1/4 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 8 oz Burrata cheese
  • 1 tbsp balsamic glaze
  • 1 tsp flaky sea salt
  • Fresh basil sprigs for garnish

Instructions:

  1. In a small jar or bowl, combine the olive oil, white balsamic, honey, minced garlic, salt, and pepper. Whisk vigorously or shake the jar until the mixture is opaque and thickened. Stir in the chiffonaded basil last.
  2. Place the sliced peaches, nectarines, halved cherries, and cherry tomatoes into a large mixing bowl. Pour the basil vinaigrette over the top and toss gently. Let the fruit sit for 2–3 minutes to release natural juices.
  3. Arrange the marinated fruit in a circular pattern on a serving platter. Carefully tear the burrata ball in the center, allowing the creamy interior to spill over the fruit. Drizzle with optional balsamic glaze and sprinkle with flaky sea salt.