Stone Soup Vlog: Heirloom Tomato, Peach and Watermelon Salad with Burrata

Close up of colourful tomatoes, some sliced, shot from above
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In this monthly vlogging series, Stone Soup blogger Celestina Brunetti demonstrates recipes using ingredients featured in the most recent issue of Food & Nutrition MagazineFor July, Celestina shares with us how to make an heirloom tomato, peach and watermelon salad with burrata cheese. Stone Soup Vlog: Heirloom Tomato, Peach and Watermelon Salad with Burrata - Heirloom tomato salad

Heirloom Tomato, Peach and Watermelon Salad with Burrata 

Serves 4


  • 2 large tomatoes, sliced ½-inch thick
  • 2 large peaches, sliced ½-inch thick
  • 2 cups watermelon, sliced ½-inch thick
  • 6 ounces burrata cheese
  • 1 tablespoon fresh basil
  • 1 tablespoon fresh mint
  • 2 tablespoons balsamic vinegar, reduced*
  • Optional salt, pepper and olive oil


  1. Place tomatoes, peaches and watermelon on a platter or plate. Using hands, separate burrata cheese in chunks and place over salad. Top with basil and mint.
  2. Drizzle balsamic reduction over the salad and add olive oil, salt and pepper if desired.
  3. Chill for 15 minutes and enjoy!

Cooking notes:

Tomatoes, peaches and watermelon can be cut into bite-size pieces rather than slices.

*For balsamic reduction, pour 1 cup balsamic vinegar into a small saucepan. Heat on medium high and bring to a boil. Reduce to simmer for about 10 minutes, stirring occasionally. Be sure to watch closely because it can burn. When the vinegar coats the back of a spoon, it is done. Remove from heat and let cool. Can be stored in an air-tight container in the fridge for several weeks.

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Celestina Brunetti
Celestina Brunetti, RDN, LD is a personal chef and dietitian based in Albuquerque, and owner of Wellness Cucina LLC where her focus is on cooking for auto immune diseases. She blogs at Follow her on Facebook and Instagram.