Stone Fruit Caprese Salad

with fresh mint + oregano

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.

Stone Fruit Caprese Stone Fruit Caprese
...along with a bunch of homegrown tomatoes I for sure wasn’t going to waste.
Stone Fruit Caprese
Stone Fruit Caprese
Stone Fruit Caprese
5/5 (1 Review)

Stone Fruit Caprese Salad

with fresh mint and oregano

  • Tomatoes – get a nice selection
  • Stone fruit – I used some plums, peaches and apricots
  • Fresh Mozzarella
  • Balsamic Vinegar
  • Olive Oil
  • Fresh mint
  • Fresh oregano
  • S & P

 

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.

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