20-Minute Burrata Salad with Stone Fruit and Asparagus
Presenting the only salad you need this summer (and beyond). It’s practically no-cook, feeds a crowd and won’t wilt when you set it out in 90-degree weather.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.
Ingredients
- 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
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