Stone Fruit Caprese Salad

Food & Entertaining
Written By David Krause

This simple spin on an already perfect Caprese salad has become our go-to summer lunch. The sweetness of the nectarines and peaches with the earthiness of the tomatoes and creaminess of the mozzarella is just so good. This recipe is so easy anyone can make it.

Stone Fruit Caprese Salad

Ingredients

  • 3 nectarines and or/ peaches, sliced

  • 1 bunch grape tomatoes, halved

  • 1 small handful fresh basil leaves

  • 1/2 lb mozzarella, torn into bite size pieces

  • olive oil

  • balsamic vinegar

  • course or flaky salt

  • fresh ground black pepper

Instructions

Place mozzarella pieces on a large platter. Then top with peach and nectarine slices, followed by tomato halves. Then drizzle with olive oil and balsamic vinegar. Top with basil leaves, a pinch of salt, and a crack of black pepper. Serve immediately, preferably by a pool, pond, or lake to complete the summer vibes.

David Krause

 

Chief Creative Officer at Alder New York, husband to Ayan Chatterjee, and father to @levitheig. 

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