We love a good salad, and this Persimmon, Burrata & Mint Salad is such a tasty, easy, and fruit-based salad option.

It is modeled after a classic caprese, except…we changed all of the ingredients! Instead of tomatoes, we have fresh, subtly sweet Fuyu persimmons, and instead of basil, we have bright, cooling mint. Creamy, luxurious burrata stands in for mozzarella, and the whole dish is brought together with a drizzle of olive oil and sweet and tangy balsamic glaze and a sprinkle of big, flaky salt for balance.

For many people, Fall means changing leaves, shorter days, and pumpkin flavored things. But for us, ripe Fuyu persimmons really signal the beginning of Autumn. If you’ve never had a persimmon, we really hope you’ll get a chance to someday. They look like a tomato or a small pumpkin, but they taste like neither. Instead, they have a sweet, honey-like flavor that is also reminiscent of melon. These perfect red orange fruits taste amazing with the burrata, mint, and balsamic glaze that we don’t know why we didn’t make this up recipe sooner!

Eat this salad with your favorite fork (come on, we know you have one), or spread it on some crunchy toast for an irresistible snack!

Ingredients for the Persimmon, Burrata & Mint Salad

You only need a few ingredients, and none of them need to be cooked. It’s a perfect bite!

Here’s what you’ll need to make it:

Fuyu persimmons – you don’t have to peel Fuyu persimmons, but we prefer them without the skin as it can be tough.
Fresh mint – it’s up to you how much you want to use, but we’re big fans of fresh mint with persimmons.
Burrata – if you’ve never had it, burrata is a cow’s milk cheese made from mozzarella and cream. It has a gentle, milky flavor that pairs beautifully with persimmons.
Balsamic glaze – this gives just a nice hint of tang and sweetness.
Olive oil – drizzling a touch of olive oil over the burrata makes this salad richer and slightly savory.
Flaky sea salt – we prefer Maldon.

Putting the Salad Together

This salad could not be easier to put together! To make it, first plate the persimmons and mint on a large plate or platter. Place the burrata in the middle and drizzle balsamic glaze over everything.

Take a bit of everything together or place some persimmon and mint on a slice of toasted baguette. Add some burrata and another drizzle of balsamic glaze, and a sprinkle of flaky sea salt.