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
Fruity Summertime Caprese
Ingredients
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
- 1–2 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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