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Fruity Summertime Caprese

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Warm weather screams stone fruits!!!!

So fruity Caprese salads are playing on repeat all summer long in my Italian kitchen⁠.


This gorgeous beauty is loaded with the sweetest ripest and juicy peaches, apricots, nectarines, black plums, and cherries surrounded by the creamiest, dreamiest baby mozzarella balls.⁠

I’ve scattered it with fresh basil from my garden and added some passion fruits to give it that crunchy tart pop.⁠⁠

My to-die-for vinaigrette goes with anything and everything.

So triple this recipe and pour it on whatever you eat including this yummy salad.

⁠Wishing you a gorgeous summer filled with special people and mouthwatering food

xxx MM⁠

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Fruity Summertime Caprese

  • Author: Melissa Mayo

Ingredients

Scale

FOR THE DRESSING

  • 2 TBS of basil pesto
  • ½ cup of good quality olive oil
  • ½ cup of balsamic vinegar
  • 1 TBS honey
  • Coarse salt and black pepper to taste

FOR THE SALAD

  • 4 nectarines/yellow peaches cut into wedges
  • 4 black plums cut into wedges
  • 6 apricots quartered
  • 1 cup of cherries – halved
  • 3 granadillas/passion fruits
  • 12 cups of baby mozzarella balls
  • 1bunch of fresh basil

Instructions

Whisk the ingredients for the dressing together and set it aside.

Cut the stone fruit into wedges and place these on a large flat platter. Dot the salad with baby mozzarella balls. Top the salad with the granadilla/passion fruit pulp and garnish with fresh basil.

Just before serving drizzle the salad with the dressing and serve immediately at room temperature.

SERVES 6-8

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I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

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