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.
...along with a bunch of homegrown tomatoes I for sure wasn’t going to waste.
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.