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
- 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
- Whisk together balsamic vinegar, honey, and olive oil until combined.
- Slice the sourdough bread thicker than a usual slice of bread. Generously butter each side.
- Place cast iron frying pan or other skillet over high heat. When the pan is HOT add the bread.
- 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.
- 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.
- Drizzle with dressing.
- 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.