Late Summer Pluot, Heirloom Tomato, & Burrata Salad


What is a pluot? Oh man, I still remember the first time I tasted one- I was in college at a local market in Burlington, VT. Intrigued by a fruit I hadn’t heard of, I had to try one. And I was hooked immediately. These stone fruits are a mix between an apricot and a plum; their sweet but just slightly tart taste perfectly contrast the tomatoes in this salad. To be honest, if you can’t find a pluot, don’t worry. You can use any stone fruit in place of it. I just saw these at the market, love them, and they looked fresh! I recommend using whatever stone fruit (apricot, peach, nectarine, plum) looks best.

And burrata? Yes, I’m obsessed. This mozzarella-like cheese is my new favorite thing. Especially right now as stone fruit and tomatoes are in season and the combination of this cheese with them is to die for. I’ve had it most days for the past few weeks whenever home.

Late Summer Pluot, Heirloom Tomato, & Burrata Salad
Serves 4-6

  • 2 medium sized pluots, sliced into thin wedges

  • 3 medium heirloom tomatoes (ideally of different color/varieties)

  • 1 cup burrata, sliced thinly

  • small bunch of basil, julienned

  • sea salt, to taste

  • pepper, to taste

  • high quality olive oil, drizzle on each salad at the end

  • high quality balsamic, drizzle on each salad at the end

Combine the pluots and tomatoes. Toss gently. Add burrata and basil on top, and then top with salt, pepper, oil, and balsamic. Serve immediately! Yum.

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