peach plum burrata salad

This past Saturday, the first one of Autumn, was one of those days you just wanted to take a bite out of, and savor! We chose to spend our afternoon at Pike’s Place Market. Ahhh, it’s always inspiring to see what is at the peak of season, and then figure out how to best get it on my dinner plate. We stopped at Sosio’s Produce — my favorite produce stand — because they pass out samples of their best products. They forced me to eat — right! — a chunk of one to those Oh My GOD PEACHES! And that heavenly bit was followed by a chaser of the sweetest plum I have ever tasted! Of course, I adopted the peaches and plums, and brought them home…. And here is what came of my trip to Pike’s Place Market!

peach plum burrata salad

How do you peel a peach? CLICK HERE!

How do you chiffonade basil? and what does that mean? CLICK HERE!




peach plum burrata salad

Course Main Course, Salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Author Chef Carol Dearth


  • 1 ripe peach peeled, pitted and sliced
  • 1 ripe plum pitted and sliced
  • 2 tablespoons best quality balsamic vinegar
  • 8 ounces fresh burrata cheese or fresh mozzarella cheese
  • 8 fresh basil leaves cut into chiffonade
  • salt and pepper to taste I like the Alder Smoked salt here
  • 2-3 tablespoons extra-virgin olive oil
  • 1 teaspoon truffle honey optional


  1. Arrange peach and plum slices on two serving plates. Drizzle with the vinegar. Cut the burrata or mozzarella into bite size pieces; arrange over top of fruit. Sprinkle basil over, then sprinkle with salt.
  2. Drizzle with olive oil and honey, if using, then sprinkle with freshly ground black pepper. Alllow to stand 10 to 15 minutes before serving.

Recipe Notes

Chef Carol Dearth, Sizzleworks Cooking School

Serves 2.

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