Plums, nectarines, apricots, cherries, and peaches add a fruity twist to this summertime Caprese.
I am a huge fan of Caprese salads. It’s pretty hard to beat tomatoes, basil, and good mozzarella cheese.
During the hotter months, I lean towards simple, fresh salads. At the moment the markets are bursting with summer fruit, so I decided to mix up an old Italian classic.
Instead of tomatoes, I am using a variety of stone fruits. You can play around based on what fruit you can find.
It’s critical to use a good creamy burrata cheese to add a luxurious velvety finish. Make sure to use a good quality Italian extra virgin olive oil with fruity notes and sweet and syrupy balsamic vinegar.
Enjoy poolside with a nice cold beer or a glass of vino.
Stone Fruit Caprese
- 3 nectarines/yellow peaches cut into wedges
- 3 black plums cut into wedges
- 4 apricots quartered
- 8–10 small sour green plums cut into wedges
- 1 cup of cherries
- 1 ball of burrata cheese
- 1 bunch of fresh basil
- Coarse salt and black pepper
- Good quality Italian olive oil
- Thick syrupy balsamic vinegar/glaze ****
Cut the fruit into wedges and arrange it on a flat platter. Dot the salad with blobs of creamy burrata cheese.
Just before serving season the salad with coarse salt and black pepper. Garnish with some fresh basil.
Drizzle generously with Italian olive oil and syrupy balsamic vinegar. Serve immediately.
**** If you cannot find a balsamic glaze, just bring some balsamic vinegar to a boil in a saucepan and reduce liquid by half till it is thick and syrupy.