Summer Fruit Salad with Fresh Burrata Cheese
I’ve found a new cheese to love this summer: Burrata – a fresh Italian cheese consisting of mozzarella cheese soaked in heavy cream. It is slightly sweet and milky. Of course this cheese will be delicious on pizza, or in a fresh garden salad, but because of Burrata’s mildly sweet flavor, I decided to substitute this Italian favorite for my usual go-to thick Greek yogurt on top of a fresh fruit salad.
To be more specific: Dollops of Burrata rest on top of garden fresh peaches, apricots, figs and plums, ribbons of cantaloupe and fresh from the vine blackberries. Drizzle with honey, zest of a Mayer lemon, pistachio pieces and fresh mint and there you have it: a healthy snack, breakfast or dessert. Enjoy!
- 6 figs, cut in half or quarters
- 3 peaches, quartered
- 3 plums, quartered
- 3 apricots, quartered
- Cantaloupe ribbons (use a vegetable peeler to peel ribbons from the side of a peeled, whole cantaloupe)
- 1 cup fresh blackberries
- 8 ounces Burrata cheese
- 8-10 leaves of fresh mint
- 1/4 cup shelled roasted, unsalted pistachios
- 1/4 cup honey, to taste
- 1 Mayer lemon, zested
- Clean, wash and cut all fruit.
- Arrange on a serving platter.
- Drop dollops of fresh Burrata cheese on top of fruit.
- Drizzle with honey.
- Garnish with fresh mint and pistachios and zest of Mayer lemon.
- Serve immediatly.
- The fruit and Burrata cheese can be assembled and stored in the refrigerator for 2-3 hours before serving.
- Before serving, remove from refrigerator and drizzle with honey and top with mint, pistachios and Mayer lemon zest.
Recipe and photos by Alexandra Salidas Roll of Figs & Feta, LLC. Please do not reprint this recipe without permission. If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source. Thank you!
If you make this recipe, please snap a photo and hashtag it #FIGSANDFETA and #GREEKMADESIMPLE. I’d love to see it!