I’m gonna loosely refer to this as a caprese salad. It’s certainly not your typical tomato, mozzarella and basil version, rather a slight variation on the classic using what I had. And that happened to be a pretty nice selection of stone fruit that Ry brought home, including some plums, peaches and apricots, along with a bunch of homegrown tomatoes I for sure wasn’t going to waste.
This stone fruit caprese salad also has no fresh basil, mainly due to me forgetting to grab it. So I used some mint and oregano instead, and it was great. The combo is really nice, mint and peaches are always a fave of mine in salads, and I honestly wasn’t mad I was out of basil.
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...along with a bunch of homegrown tomatoes I for sure wasn’t going to waste.
Stone Fruit Caprese Salad
A twist on the classic caprese salad using peaches, plums, nectarines and fresh mint.
Servings: 2
Ingredients
- tomatoes get a nice selection
- stone fruit plums, peaches, apricots
- fresh mozzarella
- balsamic vinegar
- olive oil
- fresh mint
- fresh oregano
- salt
- pepper
Instructions
- Like most salads this is a pretty simple one to put together, mainly just arranging everything on a plate.
- So first up, get your tomatoes and stone fruit sliced and diced into whatever shapes and sizes you like. I like a variation, some larger bits, some smaller, but you do you. Then, tear up your fresh mozzarella, scatter it over the salad and give a good drizzle of vinegar, oil and top with a generous bit of salt and fresh pepper. Lastly, scatter those herbs over the whole thing and then eat up.
One thought on Stone Fruit Caprese Salad
ALRIGHT ❗️— def my kinda meal. Looks delish and easy to prepare.