An Addictive & Healthy Summer Fruit Salad

2Photo: Courtesy of What's Gaby Cooking.
The moment we found out Gaby Dalkin — author of the addictive food site, What's Gaby Cooking — is just as obsessed with avocados as we are, we were hooked. Each week, she'll be sharing one of her mostly healthy, occasionally decadent, and always tasty recipes.
To say I’m obsessed with cheese is an understatement. I mean, it is the first thing on my About Me page. I love it all and I’m an equal cheese opportunity consumer. Does that even make sense? Let’s pretend it did. I’m all for equal opportunity cheese consumption unless we’re talking about burrata. In that case, I’m calling myself out because burrata cheese is the all-time best cheese on the planet. Especially when you serve it with a ton of gorgeous ripe stone fruit like peaches, nectarines, pluots, and plums on this stone fruit and burrata salad. Burrata is basically a freshly made Italian cheese. The outer shell is fresh mozzarella and the inside is a combination of both mozzarella and cream, which makes it creamy, amazing, and 100% addictive. I like to use it on top of salads, scattered over grilled pizza, or on top of my pasta. Whichever way you choose to use it, it’s totally going to bump up your meal.
Also, I’ve recently challenged myself to live without my car for a week. In Los Angeles! Who am I? Everyone in L.A. drives and it’s near impossible to get places without a car in any sort of timely fashion. When you ride your bike four miles round-trip just to pick up some freshly made cheese in order to make this stone fruit and burrata salad, you’re totally entitled to eat it all by yourself!
1Photo: Courtesy of What's Gaby Cooking.
Stone Fruit & Burrata Salad
1 peach
1 nectarine
2 plums or pluots
2 cups arugula
2 beets, peeled, cooked and sliced
1 ball burrata
3 tbsp balsamic vinegar
4 tbsp olive oil
1 clove garlic, minced
Kosher salt and freshly-cracked black pepper
Clean and slice the peaches, nectarines, plums, and beets and set aside.
Arrange the arugula in a large bowl and pile the cut fruit on top of the greens.
Slice the beets and add them on top of the salad.
Carefully cut the burrata in half, and gently pull small pieces off and place them over the salad.
Whisk together the balsamic, olive oil, garlic, and season with salt and pepper.
Drizzle the dressing over the salad and toss to combine. Serve as needed.

More from Food & Drinks


R29 Original Series