Stone Fruit Caprese Salad

Stone Fruit Caprese Salad: A Fresh, Fruity Twist on The Classic Tomato Caprese

This Stone Fruit Caprese Salad is going to be a new favorite—a refreshing variation on the classic tomato and basil caprese. It’s filled with juicy peaches, plums, and tomatoes along with creamy fresh mozzarella, fresh oregano and mint, and then topped with a drizzle of balsamic vinegar. It’s simple and unexpected summer dish that is packed with flavor. Whether you’re hosting a dinner party or craving a quick, fresh lunch, this peach caprese salad is the ultimate crowd-pleaser.

Why You’ll Love This Recipe

• Fresh Summer Flavors: The sweet stone fruit and tangy tomatoes create a perfect balance. They’re the best flavors of summer!
• Quick and Easy: Ready in just 10 minutes with minimal prep.
• Customizable: Use whatever stone fruit or herbs you have on hand to make it your own.
• Looks Gorgeous: The vibrant mix of colors and textures makes this salad as beautiful as it is delicious.

Ingredients You’ll Need

Here’s what you’ll need to whip up this salad:

• Tomatoes: A mix of ripe cherry tomatoes or heirloom varieties adds tangy freshness. Use whatever is available and ripe.
• Stone Fruit: Peaches, plums, nectarines, or apricots—choose the juiciest and ripest options. This is also great with an assortment of cherries when in season.
• Fresh Mozzarella: Big torn pieces of fresh mozzarella are scattered throughout the salad. You can also use smaller pearls of mozzarella or bocconcini.
• Fresh Herbs: This version uses lots of fresh mint and oregano, but feel free to mix it up. Use any tender herbs you like, lots of fresh basil is always a great choice!
• Balsamic Vinegar: Get a high quality aged balsamic vinegar for this. If you can get one from Modena go for it.
• Olive Oil: Extra virgin olive oil, something fruity and flavorful.
• Salt: I recommend flakey salt for this. Maldon’s Sea Salt Flakes are my current favorite and what I recommend.
• Pepper: fresh ground black pepper, as always.

How to Make Stone Fruit Caprese Salad

• Slice the Ingredients: Cut the tomatoes, peaches, plum and/or apricots into slices or chunks, mixing larger and smaller pieces for a variation in size and texture.
• Tear the Mozzarella: Pull the mozzarella into bite-sized pieces.
• Assemble the Salad: Arrange the tomatoes and stone fruit on your plater, then top with the torn mozzarella.
• Dress the Salad: Drizzle with balsamic vinegar and olive oil.
• Add Fresh Herbs: Scatter over your fresh mint and oregano.
• Season to Taste: Add a generous pinch of flakey salt and fresh-cracked pepper.

Tips for the Best Peach Caprese Salad

• Choose Ripe Ingredients: Select fragrant, slightly soft peaches and tomatoes for the best flavor.
• Keep It Fresh: Prepare the salad just before serving for the freshest taste.
• Experiment with Add-Ons: Prosciutto, burrata, or toasted almonds make fantastic additions to this tomato and peach caprese.

Variations and Customizations

• Other Cheeses: Swap mozzarella for burrata if you can get it or even use feta or a creamy goat cheese. The sweet fruit and creamy cheese combos are endless.
• Stone Fruit Combos: Try cherries or figs for a unique twist on the salad. Depending on the season you could also use persimmons if available.
• Switch Up The Herbs: If mint and oregano aren’t available, use thyme, basil, or even tarragon.

FAQs

What is stone fruit?

Stone fruit includes peaches, plums, apricots, nectarines, and cherries—fruits with a pit or “stone” in the center.

Can I make this salad ahead of time?

This salad is best when freshly made, but you can slice the ingredients and refrigerate them separately. Assemble and dress the salad just before serving.

What’s the best way to store leftovers?

Store leftover stone fruit caprese salad in an airtight container for up to one day, but note that the fruit may soften and release juice over time.

What to Serve This Salad With

This peach caprese salad pairs beautifully with grilled meats like chicken or my Grilled Lamb Chops. It’s also a fantastic side dish for summer pasta dishes like a Pistachio Pesto or seafood like Grilled Scallops with Chimmichurri. I also think this goes really well with a simple Crispy Chicken Cutlet.

Did you try this Stone Fruit Caprese? Leave a comment and 5-star rating below with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!