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When we think of caprese, we think of the classic Italian flag-colored tomato, mozzarella, and basil salad, but caprese isn’t limited to just that. Here, fresh summer jewels create bright and vibrant additions that highlight the bounty of summer produce.
There are many ways to do caprese, but here the summer route is done with this salad. Sweet, juicy peaches, crisp cucumbers, and bright, sharp red onions provide company for heirloom tomatoes and basil.
After the vegetables and fruit are chopped up, they are tossed in a large bowl alongside the quick from-scratch dressing.
For a dramatic presentation, top the salad with the whole mozzarella (or burrata).
Gently tear the mozzarella and combine it with the rest of the salad, serve, and enjoy!
This Stone Fruit Caprese is a reminder of how wonderful the summer season is.
The seasonal fruit and vegetables complement the classic caprese ingredients and make for an intriguing and complex bite. Definitely a must to make during the warm months of the year!
Stone Fruit Caprese
Yield(s): Serves about 4 to 6
20m prep time
Allergens: Milk
you're making mealtime meaningful.
Ingredients
- 2 tablespoons rice vinegar
- 1 tablespoon olive oil
- 1 teaspoon dijon mustard
- 3 to 5 (size dependent) heirloom tomatoes, cut into chunks
- 3 peaches, cut into chunks
- 5 to 6 fresh basil leaves, torn into big pieces
- 1 cucumber, cut into chunks
- 1 large red onion, thinly sliced
- 8 ounces fresh mozzarella or burrata
- Kosher salt and freshly ground black pepper, to taste
Preparation
- In a bowl whisk together vinegar, olive oil, mustard, salt, and pepper, set aside.
- In a large bowl gently combine together tomatoes, peaches, basil, cucumber, and red onion.
- Pour over the dressing, gently tossing to combine. Top with mozzarella.
- To serve, break apart cheese and mix with the rest of the salad. Enjoy!