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Stone Fruit and Tomato Salad with Burrata and Serrano-Lime Dressing
Prep Time
15 mins
 
Peak summer ingredients speak for themselves in this layered stone fruit and tomato salad tossed with torn burrata, fresh garden herbs, and a spicy Serrano-lime dressing.
Recipe Type: Salad
Cuisine: Mediterranean
Keyword: tomato salad
Makes: 6 servings
Author: Elizabeth Stark
Ingredients
  • Juice of 1 lime (2 - 3 tablespoons)
  • 1 medium shallot, thinly sliced
  • 1 Serrano or jalapeño chili, seeded and thinly sliced
  • 1/4 teaspoon flaky sea salt, plus more to taste
  • 4 medium tomatoes (red, orange, yellow, and/or green), sliced 1/2-inch thick
  • 4 medium peaches, pitted and sliced 1/2-inch thick
  • 4 medium plums (any not-too-sour variety will do, but I love Damson and European plums), pitted and sliced 1/2-inch thick
  • 8 ounces burrata, torn
  • 2 tablespoons each torn mint and basil leaves
  • Fresh ground black pepper to taste
Instructions
  1. Toss shallot and chili with lime juice and 1/4 teaspoon sea salt. Set aside while you prep the fruits.
  2. Arrange tomatoes, peaches, and plums on a large rimmed plate or platter. Sprinkle with sea salt.

  3. Strain shallot and chili from the lime juice and scatter over the fruit. Tuck burrata throughout.

  4. In a small bowl or jar, measure 2 tablespoons of the reserved lime juice. Whisk in 3 tablespoons olive oil. Drizzle liberally over the salad, tossing just slightly to make sure everything gets a kiss of dressing. Top with fresh herbs and several twists of pepper. Add sea salt to taste. Serve immediately.

  5. Salad ingredients can be prepped ahead and refrigerated, but should be assembled just before eating. Allow fruit to come to room temperature before assembling and serving.