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Stone Fruit Caprese

Stone Fruit Caprese Salad

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: -
  • Total Time: 10 minutes
  • Yield: Serves 4


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.


  • 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


  1. 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.
  2. 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.