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Salad of Luscious Fruits, Creamy Burrata and Aromatic Herbs

Serves 4

© by John Valls

Chefs: Jaret Foster and Mona Johnson, Tournant

Wine Pairing: Winderlea Chardonnay

Use fruits such as heirloom tomatoes, peaches, plums, figs, grapes, and/or melon, and herbs as anise hyssop, shiso, bronze fennel, and/or any variety of basil.


  • Mixed Ripe Summer Fruits 3 lbs
  • Flaky Salt
  • White Balsamic Vinegar for drizzling
  • Orange Blossom Water
  • Burrata 8 oz
  • High-Quality Extra-Virgin Olive Oil for drizzling
  • Aromatic Herbs torn, 1 cup

Make It

  1. Peel, pick, pit, and trim fruit as necessary. Slice into bite-sized pieces.
  2. Arrange decoratively on a serving platter, then sprinkle with a bit of flaky salt and drizzle with vinegar. Very sparingly, sprinkle a hint of orange blossom water over the fruit.
  3. Tear burrata into pieces over salad. Drizzle liberally with oil. Sprinkle again with flaky salt and scatter herbs on top.

Recipe copyright © 2023 by Tournant.