Stone-Fruit Burrata Salad with Pistachios
Arugula, basil, softened shallot, ripe stone fruit, burrata, and toasted pistachios with a tangy white-balsamic dressing.
A bright salad of arugula, basil, ripe stone fruit, creamy burrata, and toasted pistachios. The shallot is soaked to soften its bite, and the salad is dressed only moments before serving.
Servings: 2 Time: ~30 min
Ingredients
Salad
- Approximately 3 cups arugula
- 2 tablespoons basil leaves, picked or torn
- ½ small shallot, thinly sliced
- 1 peach or nectarine
- 1 plum or 2 apricots
- Approximately 2 tablespoons toasted pistachios, roughly chopped
- 1 ball burrata, 4-8 oz
- Flaky salt
- Black pepper
- Extra-virgin olive oil, for finishing
Dressing
- 1 tablespoon extra-virgin olive oil
- 1½ teaspoons white balsamic or Champagne vinegar
- ½ teaspoon honey
- Small pinch kosher salt
- Several grinds black pepper
Method
Soften the Shallot
Put the thinly sliced shallot in a bowl of cold water and soak for 10 minutes.
Drain it, pat it thoroughly dry, and refrigerate in a covered container until needed.
Make the Dressing
Combine the olive oil, vinegar, honey, kosher salt, and black pepper in a small jar or bowl. Shake or whisk until combined.
Taste the dressing. It should be tangy and lightly sweet. Cover and leave at room temperature until serving.
Toast the Pistachios
Put the pistachios in a dry skillet over medium-low heat. Stir frequently for 3-5 minutes, removing them when they smell nutty.
Immediately transfer the nuts to a plate, let them cool completely, and roughly chop them.
Prepare the Greens
Wash and thoroughly dry the arugula, if needed. Wet leaves dilute the dressing.
Place the arugula in a large covered bowl or on its serving platter. Add the basil and dry shallot, then keep covered and refrigerated.
Leave the stone fruit whole and the burrata refrigerated until close to dinner.
Slice and Arrange
About 30 minutes before dinner, slice the peach or nectarine and the plum or apricots into wedges. Keep the fruit covered at room temperature.
Take the burrata out of the refrigerator so it can lose some of its chill.
Shortly before serving, arrange the arugula, basil, shallot, sliced fruit, and pistachios on the serving platter. Do not add the burrata or dressing yet.
Finish Immediately Before Serving
Whisk or shake the dressing again.
Drizzle approximately two-thirds of it over the greens and fruit. Toss very gently, adding more dressing only if needed.
Place the burrata in the center and tear it open. Finish with flaky salt, black pepper, and a tiny drizzle of olive oil.
Bring the salad to the table immediately after dressing.