Summer Stone Fruit Caprese Salad With Basil Vinaigrette Recipes

STONE FRUIT CAPRESE SALAD

Stone Fruit Caprese Salad image

With a mix of peaches, nectarines, plums and cherries, this stone fruit caprese is a twist on the classic fresh mozzarella and basil Italian summer salad.

Provided by Paige Adams

Time 10m

Number Of Ingredients 7

Ingredients

2 pounds assorted stone fruit (plums, peaches, nectarines & cherries)
1 tablespoon white balsamic vinegar
3 tablespoons olive oil
1/4 cup basil leaves, torn if large
8 ounces fresh mozzarella, torn into pieces
1 teaspoon sea salt
1/2 teaspoon black pepper

Steps:

Halve the plums, peaches and nectarines, Pit the fruit and cut into slices. Halve the cherries and discard the pits. Place the fruit, basil and mozzarella in a large bowl.
In a small bowl, whisk together the vinegar and olive oil and then pour over the fruit tossing to combine. Season with salt and pepper.

STONE FRUIT CAPRESE

Stone Fruit Caprese image

A standout caprese starts with great fruit. You need ripe tomatoes to weep juices, which then mingle with grassy olive oil and milky cheese to make your dressing. Basil adds freshness, black pepper and flakes of sea salt add crunch, and that's it, a perfect combination. But if the stone fruit options are looking better than the tomatoes at the market, you can use them instead. They're similar in flavor to tomatoes, but need cajoling to relinquish their juices. By letting sliced fruit macerate with salt, sugar and lemon juice, their fruitiness becomes more electric and their juices pool on the plate. Start with fruit you can smell and pair it with equally quality ingredients. Caprese is more about shopping than cooking.

Provided by Ali Slagle

Categories brunch, easy, lunch, quick, snack, weeknight, salads and dressings, appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

2 pounds ripe but firm stone fruit (such as nectarines, peaches, plums, cherries or a mix)
1 tablespoon lemon juice, plus more as needed
2 teaspoons granulated sugar, plus more as needed
Flaky sea salt
8 ounces fresh mozzarella, at room temperature
About 20 basil or mint leaves, or a combination, torn if large
2 tablespoons extra-virgin olive oil, plus more as needed
Freshly ground black pepper

Steps:

Pit the stone fruit and cut into irregular pieces. Transfer to a serving platter, then sprinkle with the lemon juice, sugar and 1/2 teaspoon flaky sea salt. Toss with your hands, then let sit until juices pool on the platter, 5 to 10 minutes. Taste and adjust sugar, salt and lemon juice until the fruit tastes perky and bright - like the greatest stone fruit you've eaten.
Tear the mozzarella into bite-size pieces and nestle it among the fruit. Tuck in the herb leaves. Drizzle the platter with olive oil. If the cheese looks dry, add a little more oil. Sprinkle with a few grinds of black pepper and a pinch of flaky salt, and serve.

CAPRESE SALAD

Caprese salad image

Make this classic Italian tricolore salad for a starter or side. It's incredibly simple but, when made with perfectly ripe tomatoes, is a real delight

Provided by Adam Bush

Categories Side dish, Starter

Time 10m

Number Of Ingredients 5

Ingredients

8 ripe plum tomatoes, sliced
2 balls of mozzarella (or vegetarian alternative), sliced
handful of basil leaves
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar

Steps:

Arrange the slices of tomato and mozzarella on a platter, alternating between slices of each, and sprinkle over the basil leaves. Season generously with salt and black pepper, then drizzle over the olive oil and vinegar. Serve straightaway.

Nutrition Facts : Calories 242 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium

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Summer Stone Fruit Caprese Salad With Basil Vinaigrette Recipes

STONE FRUIT CAPRESE SALAD

With a mix of peaches, nectarines, plums and cherries, this stone fruit caprese is a twist on the classic fresh mozzarella and basil Italian summer salad.

STONE FRUIT CAPRESE

CAPRESE SALAD

Make this classic Italian tricolore salad for a starter or side. It's incredibly simple but, when made with perfectly ripe tomatoes, is a real delight

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