Stone Fruit & Tomato Salad Recipe
Tomato medley, fresh basil, arugula, seasonal stone fruit, local handmade burrata, toasted hazelnuts, olive oil, modena reduction
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Ingredients
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Salad Ingredients
Method
Preparation
- 1
Prepare the Ingredients
Wash the cherry tomatoes and cut them in half. Slice the plum and peach into wedges. Roughly chop the fresh basil.
- 2
Toast the Hazelnuts
In a dry skillet over medium heat, toast the hazelnuts for about 5-7 minutes until golden brown and fragrant. Let cool and chop coarsely.
- 3
Assemble the Salad
In a large bowl, combine the cherry tomatoes, plum, peach, fresh basil, and arugula. Drizzle with olive oil and toss gently to combine.
- 4
Serve
Plate the salad and place the burrata in the center. Sprinkle the toasted hazelnuts on top and drizzle with modena reduction before serving.
