Make this ASAP before stone fruit season is over!!!!
Peaches are SO good right now. Ohhh boy, there’s nothing better than a juicy, ripe peach in the summer. I love it in Caprese salad instead of tomatoes—you can also do a combo of both—AND with creamy, decadent burrata instead of fresh mozz. Stone fruit season is short and is over in September, so go and make this ASAP. It's perfect with peaches, but really any stone fruit is fair game: nectarines, plums, pluots, or mix-and-match 'em all. Hot tip: Set the burrata on the counter to come to room temp an hour before making the salad—it'll help the middle spill out all over the salad for the perfect Instagram shot.
¼ teaspoon freshly ground black pepper, plus more for seasoning
For the Salad:
2 small-to-medium (about 6 ounces each) balls of burrata cheese
1 small head butter lettuce, leaves separated
½ cup tender fresh basil leaves, left whole
1 small head red or green endive, separated into leaves
¾ pound (3 medium) ripe, juicy peaches, nectarines, or a combination of stone fruit
1 small red jalapeño pepper, seeded and finely chopped
Make the dressing
Shake the vinegar, oil, mustard, salt, and pepper in a sealed jar until creamy. Chill until ready to use, shaking again just before pouring.
Assemble the salad:
Lay out the lettuce on a serving platter, then nestle the burrata on top of the lettuce wherever you like it. Scatter the basil and endive all over the plate, distribute the peaches evenly on top of the greens, scatter with the jalapeño, and drizzle with the dressing. Season the salad with salt and pepper to taste.