My husband is out of the country for the next two weeks which means I am simplifying ALL areas of life. The kids are pitching in on everything from laundry to post-dinner cleanup, and I am rewarding them with ice cream mounded with whipped cream and sprinkles. Just call me Super Mom.
One of the very easiest summer suppers I make for my family—whether Graham is home or not—is a charcuterie board full of whatever meats, cheeses, nuts, fruit, and veg we have at the time. We pull out the sauces and the jams, put it all on a tray and call it dinner. My kids LOVE it and it is truly the easiest thing. My staples? Prosciutto, a crunchy bread, a good cheese. Fruit in season. Did I mention that sometimes my boards look pretty sophisticated and sometimes they’re a bit more primitive? This time, we had pretzel bites and mustard on the board. Don’t judge.
On a girlfriends getaway last weekend, I was introduced to a stone fruit and burrata cheese salad that I just had to replicate, so I made a note of everything in the dish, then tried for my family when I got home. Burrata is a gorgeous cheese that is a cross between mozzarella and ricotta. Once cut, it gets a little messy, so you can add it to a dish in whole form, or sacrifice appearance for convenience. I added peaches and plums as my stone fruits, but you could also do cherries or apricots.
If I had to do it over again, I would have caramelized my peaches for a richer taste, but the combination of fruit, cucumber, and cilantro heaped on top of a smathering of pesto and paired with the burrata is a perfect side to any summer meal.
Stone Fruit and Burrata Salad
3 cups of your choice of stone fruit, small dice (if using peaces, caramelize chopped pieces in a skillet for a few minutes, then cool)
1 cup cucumber, small dice
2 TBSP cilantro, small chop (you could also substitute mint if cilantro isn’t your thing)
8 oz burrata cheese, quartered
1/3 cup pesto
Mix fruit, cucumber, and cilantro together in a bowl. Assemble by spreading pesto on the bottom of your serving tray with the back of a spoon. Add fruit mixture. Top with quartered burrata and season with salt. Serve and enjoy!