Mother's Day Stone Salad
This salad is as delicious as it is unique. I love this salad beginning around May when plums, nectarines and corn are in season and available everywhere. If I could, I would make this almost every day. It’s a casual, family-style appetizer, but honestly, I like it so much I’d make it my lunch and dinner! It’s everything I love about fresh spring and summer food. The bright colors and sweet balsamic will entice everyone to try this amazing dish.
This salad is perfect for a fun and bright Mother’s Day brunch that anyone can assemble! There is very minimal cooking, too, as all you do is boil some corn for a few minutes to soften. The rest is simply combining all of the ingredients in a large serving bowl and voila, you are done!
Stone Fruit Salad
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
What You Need
- 3 small ripe nectarines cut into wedges
- 3 small ripe plums cut into wedges
- 4 ears of sweet yellow corn shucked and silk removed, and boiled to soft
- 8 ounces fresh burrata drained and patted dry
- 1/3 cup chopped fresh basil
- 2 teaspoons white balsamic vinegar
- 1 tablespoon extra-virgin olive oil plus more as needed
- 1/2 teaspoon kosher salt
What You Will Do
- Bring a medium pot full of heavily salted (2 tablespoons) water to a boil.
- Place the cleaned corn into the boiling water and boil for 5 minutes, just to soften the kernels. You will know the corn is done when it starts to take on a deeper golden color. Run the pot under cool water and allow to cool before slicing.
- Once the corn has cooled, using a sharp knife slice the kernels off of the corn and place aside.
- In a large bowl or platter lay down a bed of the cut plums and nectarines, then top with the corn kernels. Next, tear the burrata with your hands and arrange them over the salad.
- Next top with the freshly torn basil.
- Drizzle the 2 tablespoons of balsamic vinegar all over the top of the salad, followed by the 1 tablespoon of olive oil.
- Lastly, sprinkle with Kosher salt to taste.
- Serve immediately.
- This recipe does well with any stone fruit in season, you can sub in peaches easily for either ingredient.
- You may substitute mozzarella for burrata if you like.
- This dish is also amazing as a bruschetta on top of some toasted ciabatta bread.
Now the last thing you have to do as my daughter would say is Eat, Eat.