Description
A fresh, seasonal twist on the classic Caprese salad using ripe stone fruit like peaches or nectarines.
Ingredients
Scale
- 3 ripe peaches or nectarines, pitted and sliced
- 1 pound fresh mozzarella (bocconcini or sliced ball), drained
- 1 cup fresh basil leaves
- 1 pint cherry or grape tomatoes, halved (optional)
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic glaze
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
- Arrange the peach or nectarine slices, mozzarella pieces, and basil leaves on a large platter, alternating ingredients for visual appeal.
- If using, scatter the halved tomatoes among the fruit and cheese.
- In a small bowl, whisk together the olive oil, sea salt, and black pepper.
- Drizzle the olive oil mixture evenly over the arranged salad.
- Drizzle the balsamic glaze over the entire salad just before serving.
- Serve immediately as a light appetizer or side dish.
Notes
- For a sharper flavor, substitute the balsamic glaze with a reduction made from simmering balsamic vinegar until thick.
- If you use larger mozzarella balls, slice them to match the thickness of your fruit slices.
- Use a mix of stone fruits, such as plums and apricots, for varied color and flavor.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Appetizer
- Method: Assembly
- Cuisine: Italian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 18
- Sodium: 450
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 2
- Protein: 15
- Cholesterol: 40