Stone Fruit Caprese Salad
Celebrate stone fruit season with this fresh, lively take on a classic Caprese salad, featuring cherries and cherry plums.
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.