The farm stand around the corner sells out of stone fruit by 10 most Saturday mornings, so if you want the good peaches, go early. It’s become our rhythm this summer that marks the start of the weekend: coffee, walk down to the water, then a stop at the farm stand for whatever's ripest that day.
Most Saturday evenings, I make some form of this board, because when the fruit’s this good, the less you do to it the better. No stove, no timer, nothing that requires more than a knife and a platter. I’ll pickup a ball of burrata, pair the stone fruit with some ripe summer tomatoes, and spread it out on my Everything Board with olive oil poured generously enough that it pools at the edges. I finish it with a scatter of basil from the garden, and some generous pinches of Maldon salt. The fruit’s the real hero here—the salt, oil and herbs are the small details that turn it into a dish worth inviting friends over for.
This is the best go-to for summer nights when people are coming over and I want to spend the evening around the table, not over the stove. Set it out before anyone arrives, pour the wine, and by the time people are gathered around it, they're already reaching in with their hands—no plates, no formality, just a board to share. Consider this your permission to take a low-effort approach, because some of the best nights we've had this summer started with something this simple.
Whatever's ripest at your own market is the right fruit for this—cherries, figs, plums, or some mixture of all of them. The board changes with the season. The feeling stays the same.
Summer Fruit & Burrata Caprese
10
4, as a starter or shared plate for a summer gathering
Ingredients:
2–3 cups summer fruit (plums, peaches, figs, cherries, or a mix), sliced or halved
1 container burrata (2 balls)
Handful of fresh basil leaves
2–3 tablespoons olive oil
Flaky salt (such as Maldon sea salt flakes), to taste
For serving:
- Warm pita bread or sliced baguette
Instructions:
Prep the fruit:
Slice or halve your fruit depending on size. Remove pits from stone fruit and stems from cherries.Assemble the base:
Arrange the fruit on a serving platter, letting the juices naturally pool a bit for that relaxed, rustic look.Add the burrata:
Tear or place the burrata over the fruit.Finish:
Scatter fresh basil leaves over the top. Drizzle generously with olive oil and finish with flaky salt.Serve:
Serve immediately with warm pita or baguette for scooping.
Instructions:
Use whatever fruit looks best at the market—this is meant to be flexible and seasonal.
Let the burrata sit at room temperature for 15–20 minutes before serving for the creamiest texture.
If your fruit isn’t super sweet, a light drizzle of honey can round everything out nicely.
