Stone Fruit Burrata Salad
 
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This Stone Fruit Burrata Salad is the perfect side dish to share. This dish is a vibrant mix of sweet, creamy, and tangy flavors that captures the essence of summer. Ripe nectarine pairs beautifully with creamy burrata and air-fried capers add a salty-umami pop. Enjoy as is or alongside a slice of crusty sourdough bread! *You will need an air fryer for this recipe. I love this Ninja Air Fryer. It’s easy to use. Easy to clean. And very efficient. *The Vitamix Blender rocks and makes the dressing so easy to prepare.
Author:
Recipe type: Salad
Cuisine: American
Serves: 4
Ingredients
  • ¼ cup capers
  • 1 tsp olive oil
  • 2 nectarines, sliced
  • 1 4-ounce ball of burrata
  • ¼ cup basil, sliced
  • 2 Tbsp mint, sliced
  • 2 Tbsp pumpkin seeds
  • Pepper to taste
  • Balsamic-Lime Dressing:
  • 1 Tbsp freshly squeezed lime juice
  • 1 Tbsp olive oil
  • ½ Tbsp coarse Dijon
  • ½ Tbsp balsamic glaze
  • ½ tsp honey
  • ½ tsp lime zest
Instructions
  1. To make the dressing, combine lime juice, olive oil, Dijon, balsamic, honey, and lime zest in a blender until smooth. Set aside.
  2. Drain, rinse, and dry capers. Coat lightly in 1 tsp olive oil. Put them in the air fryer at 390°F for 7 minutes or until crispy.
  3. Serve nectarine slices with burrata and top with basil, mint, pumpkin seeds, capers, balsamic-lime dressing, and pepper.
Nutrition Information
Serving size: 1½ cups Calories: 164 Fat: 11 Saturated fat: 5 Carbohydrates: 12 Sugar: 8 Sodium: 303 Fiber: 2 Protein: 8 Cholesterol: 20
Recipe by Sarah Koszyk at https://sarahkoszyk.com/stone-fruit-burrata-salad/