Stone Fruit Burrata Caprese Salad with Basil Vinaigrette

Prep Time: 15 mins | Cook Time: 0 min | Course: Dinner | Serves: 6

Beautiful peaches, plums, and cherries stud this salad with creamy bites of burrata cheese and a basil vinaigrette; a simple summer salad. Inspired by Chris Scheuer of The Cafe Sucre Farine https://thecafesucrefarine.com/stone-fruit-tomato-caprese-salad/ 

5 cups baby spinach, arugula, or mixed baby greens

2 peaches or nectarines, pitted and sliced

2 plums, pitted and sliced

½ cup cherries, halved and pitted

1 avocado, peeled and sliced

1 red onion, sliced thin

2 burrata cheese balls, diced

¼ cup pumpkin seeds or pumpkin-spiced pumpkin seeds

Lemon salt and pepper, to taste

Basil Vinaigrette:

1 cup basil

3 Tbsp apple cider vinegar

1 cup olive oil

Place spinach or other greens on a serving platter or large salad bowl. Arrange stone fruits, avocado, red onion, and burrata cheese pieces on top. Sprinkle with pumpkin seeds and season with lemon salt and freshly ground pepper. Whiz basil, vinegar, and olive oil together in a blender and drizzle over the salad.