If you need an easy but elegant side for 4th of July barbecues, dinner parties, and beyond, this stunning Stone Fruit and Burrata Salad gets my vote! You can easily prep the components in advance and assemble just before serving to keep things fuss-free. Full recipe below, and head to Stories for a screenshot-able recipe and @tuckernuck outfit details! #tuckernuckpartner #tuckernucking __ Stone Fruit and Burrata Salad (Serves 4) Ingredients: ¼ cup quick pickled onions (See recipe below.) 2 tablespoons aged balsamic vinegar 1½ teaspoons honey 12 ounces stone fruit such as peaches, plums, nectarines, apricots, and cherries (I like to use 1 peach or nectarine, 1 plum, and about 2/3 cup of cherries, but you do you! See note below the recipe.) Flaky salt to taste One 8-ounce ball of burrata (or two 4-ounce balls) 5 larger basil leaves, thinly sliced 3 larger mint leaves, thinly sliced 1 tablespoon extra-virgin olive oil Freshly ground black pepper to taste For the quick pickled onions: (This will make far more than you need for the salad! But they’ll keep in the fridge for 2 weeks.) 1 cup water 1 cup apple cider vinegar 3 tablespoons cane sugar 1 tablespoon Diamond Crystal kosher salt 1 medium red onion, very thinly sliced