Rosé Marinated Stone Fruit with Burrata & Arugula

Rosé Marinated Stone Fruit with Burrata & Arugula plated

Warm Night Girl Dinner
The weather is getting warmer which, for me, means dinner al fresco on our back patio. It also means lighter fare and making use of the seasonal produce which is starting to roll into the store.

I am not typically a salad person, I leave that to my daughter, but there are some nights when a salad is exactly what I want. The dudes in my house definitely are not big salad eaters so I save salad nights for when it’s just the girls.

My go-to girls’ night salads almost always contain a combination of fruits and nuts (except when it’s taco salad night). One favorite is a spinach salad with cut fresh strawberries and spiced, candied pecans—finished off with a little blue cheese dressing from our cheese department. So good!

I am not opposed to changing things up. At this time of year, it is a safe bet that I will add any of the stone fruits coming into season. And, peaches, or apricots are always a good idea.

That being said, sometimes, early in the season, the fruit might need a little help. This is why I love the idea of marinating your fruit in something tasty before tossing it in your salad.

This idea for marinating your peaches in rosé for this Rosé Marinated Stone Fruit with Burrata & Arugula is brilliant. The marinade adds flavor and a pop of acid. Perfect!

Rosé Marinated Stone Fruit with Burrata & Arugula Recipe
Recipe adapted Foodv52

The quantities in this recipe are flexible and can be adjusted according to your taste. You can omit the prosciutto for a vegan version.

2-3 peaches or nectarines
1 teaspoon sugar
1/4 cup rosé wine
Olive oil
Salt and pepper to taste
Mint or basil leaves
Pine nuts or hazelnuts

Marinate the stone fruit

Slice a few peaches or nectarines. Place them in a bowl with a pinch of salt, a teaspoonful of sugar, and about 1/4 cup of rosé wine. Allow the fruit to marinate in the fridge for a few hours.

Assemble the salad
To serve, dress some arugula with olive oil, salt, and pepper. Top with a few slices of burrata, a handful of marinated peaches, and some sliced mint or basil leaves. Add the toasted pine nuts or hazelnuts and some torn slices of prosciutto.

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