Little Gems Summer Stone Fruit Salad
This vibrant salad combines the crispness of baby gem lettuce with the juicy sweetness of ripe summer plums, creating a refreshing base packed with contrasting textures and flavors. Thinly sliced fennel adds a subtle anise note, while crispy prosciutto introduces a savory crunch. Toasted pistachios contribute a nutty depth, complementing the creamy richness of burrata cheese. Fresh basil and mint provide aromatic brightness, and a drizzle of high-quality olive oil finished with flaky sea salt and cracked black pepper brings all the elements together in perfect harmony. This salad is a celebration of seasonal ingredients, ideal for a light yet satisfying dish. Let’s get cookin’!
Romaine lettuce or baby gems (or lettuce of choice)
3-4 ripe plums, pitted and thinly sliced
1 small fennel bulb, very thinly shaved (use a mandolin for best results)
4-6 slices prosciutto, baked until crispy and crumbled (see method)
1/2 cup toasted pistachios, roughly chopped
1 ball (8 oz) burrata cheese, torn into pieces
Fresh basil and mint leaves, torn
Really good extra virgin olive oil
Flakey sea salt and freshly cracked black pepper, to taste
Instructions
Crisp the prosciutto: Preheat oven to 375°F. Arrange slices on a baking sheet lined with parchment paper. Bake for 15–20 minutes, until golden and crispy. Let cool slightly, then crumble.
Prep the greens: Rinse and pat dry Little Gem leaves, then arrange them on a large platter or divide between plates.
Add the fruit & fennel: Scatter sliced plums over the greens. Add shaved fennel for crunch.
Tip: If your plums are underripe, toss them in 1 tsp honey before adding to balance the flavors.Add burrata: Gently tear the burrata and distribute evenly over the salad.
Add herbs & crunch: Sprinkle with fresh basil and mint, then scatter pistachios over the top.
Dress & serve: Drizzle generously with either good olive oil, season with flaky sea salt and freshly cracked black pepper, and serve immediately. Enjoy!
