20-Minute Burrata Salad with Stone Fruit and Asparagus
Presenting the only salad you’ll need this summer: 20-minute stone fruit salad with asparagus and burrata. It’s practically no-cook, feeds a crowd and won’t wilt when you set it out in 90-degree weather.
¼ cup extra-virgin olive oil
2 tablespoons red-wine vinegar
1 tablespoon fresh lemon juice
¼ cup almonds, chopped and toasted
1 tablespoon chopped oregano
¼ teaspoon crushed red-pepper flakes
Kosher salt and freshly ground black pepper
1 bunch asparagus
3 cups sugar snap peas
4 peaches, sliced
2 plums, sliced
3 cups cherries, halved and pitted
½ cup fresh mint leaves
Two 8.8-ounce balls of burrata
1. Bring a large pot of salted water to a boil. Have a bowl of ice water ready nearby.
2. Meanwhile, in a large bowl, whisk the olive oil with the red-wine vinegar and lemon juice. Stir in the almonds, oregano and red-pepper flakes; season with kosher salt and black pepper.
3. Working in batches, blanch the asparagus and sugar snap peas until bright green and slightly tender but still crunchy, about 30 seconds. Transfer each batch to the ice-water bath to cool, about 1 minute. Dry the vegetables on paper towels.
4. Add the asparagus, sugar snap peas, peaches, plums, cherries and mint leaves to the bowl of salad dressing and toss to coat.
5. Arrange the salad on a large serving platter and nestle in the burrata balls.