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Stone Fruit Caprese Salad (with Cherries & Plums)
This Stone Fruit Caprese Salad lets peak-season produce shine in the most effortless way. It’s a fresh, vibrant twist on the classic Caprese, simple to make yet bursting with complex flavors thanks to juicy stone fruits, creamy mozzarella, and fragrant basil.
Lately, I’ve become a grocery list person, something I never thought I’d be. Maybe it’s getting older, or just trying to stick to a tighter budget now that food prices have gone wild. But even with a list, I still fall prey to a good produce display.
The other day, I went into the store determined to buy just one thing: flour. But the moment I walked in, I saw piles of cherries and cherry plums that looked way too good to resist. So yes, I walked out with a big bag of stone fruit, and the flour too, thankfully.
That impulsive fruit haul turned out to be a blessing. This salad was the delicious result, combining sweet cherries, tart cherry plums, juicy tomatoes, and creamy mozzarella pearls, all dressed simply with olive oil, basil, and a drizzle of balsamic reduction. It’s summer in a bowl.
I call it a “stone fruit” Caprese because it’s super flexible. You can swap in peaches, nectarines, or whatever’s ripe near you. Don’t be afraid to experiment, since most stone fruits pair beautifully with tomatoes and cheese. It’s a seasonal dish that feels special but takes just minutes to assemble.
Stone Fruit Caprese Salad
Ingredients
- 8 oz fresh mozzarella pearls You can use larger mozzarella for this and slice it
- 2 cups fresh cherries
- 10 cherry plums or whatever stone fruits are available
- 24 oz cherry tomatoes
- 1/4 red onion
- 1/2 cup fresh basil leaves
- 3 tbsp olive oil
- 1 tbsp balsamic reduction
- 1/8 tsp salt
Instructions
- Prep the fruit: Cut the cherries and cherry plums in half, removing the pits as you go. (Tip: Wearing gloves while handling the cherries can help prevent staining your hands.) Add the halved fruit to a large serving bowl.
- Add the tomatoes: Slice the cherry tomatoes in half and toss them into the bowl with the fruit.
- Mozzarella time: Drain the mozzarella pearls and add them to the mix. No need to cut them.
- Dress it up: Drizzle in the olive oil, sprinkle with a pinch of salt, and gently toss everything together until well coated.
- Add the onion: Thinly slice the red onion into delicate rings and scatter them evenly over the top of the salad.
- Fresh herbs: Tuck whole basil leaves throughout the salad for a burst of flavor and color.
- Finishing touch: Drizzle balsamic reduction over the top just before serving.
- Serve and enjoy! Best enjoyed fresh on a warm day.
Looking for other salad inspiration? These are my some of my favorites:
If this recipe made your day a little more delicious, follow along at Nicole Cathrine for more snack, picnic, and everyday food inspiration you’ll actually crave.
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