Stone Fruit Caprese Salad

 The recipes and photography for this post were provided by local blogger, Sally Roeckell of 365 Barrington.

Stone fruit has been amazing this year. Have you ever bitten into a fresh peach only to find it grainy and flavorless? It’s the biggest bummer, but that’s not happening this year. Every peach has been juicy and delicious.

I found myself with an abundance of these lovely stone fruits, so I decided to make them the hero of my Caprese Salad and change things up a bit. Don’t get me wrong, I love tomatoes, but swapping them for these amazing fruits elevates the milky texture of fresh mozzarella to a new level.

I’m including a very basic honey balsamic vinaigrette recipe but to be perfectly honest, I’ve been totally obsessed with one of Heinen’s Two Brothers dressings.  The Fig Balsamic is great on everything. And I know first hand because I put it on EVERYTHING. Trying that dressing at some point needs to be on your to do list, but realistically, any dressing that has a sweet honey-like element will work with this salad.

Stone Fruit Caprese Salad

Ingredients:

  • 1 plum
  • 1 apricot, sliced
  • 1 nectarine, sliced
  • 1 peach, sliced
  • 2 cups cherries, sliced with pits removed
  • 8 ounce fresh mozzarella or burrata
  • 2 sprigs of basil and mint with leaves torn
  • 1 loaf sourdough bread optional
  • 3 Tbs. Butter slightly softened
  • Honey Balsamic Vinaigrette
  • 4 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • ½ cup olive oil
  • Kosher salt and fresh pepper to taste

Instructions:

  1. Whisk together balsamic vinegar, honey, and olive oil until combined.
  2. Slice the sourdough bread thicker than a usual slice of bread. Generously butter each side.
  3. Place cast iron frying pan or other skillet over high heat. When the pan is HOT add the bread.
  4. Allow it to get very toasted. Turn and toast the opposite side. The edges should caramelize somewhat like a grilled cheese sandwich. Remove from the pan and either serve whole or cut up to toss with the salad. (this is our favorite part) see note.
  5. Add cherries, sliced plum, sliced apricots, sliced nectarines, and sliced peaches. Toss until combined. Add torn up pieces of mozzarella or burrata. And lastly, add basil and mint leaves.
  6. Drizzle with dressing.
  7. Add Salt and pepper to taste. Serve this stone fruit caprese salad cold.

Note: If you are feeling ambitious, use the sourdough bread to make grilled cheese sandwiches using fresh mozzarella. Cut the sandwiches into 12 equal pieces. Serve with the salad. Yum.

Stonefruit Salad

Click Here to Print the Recipe for Stone Fruit Caprese Salad

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