Summer Stonefruit Caprese Salad

I have a confession to make. I love stonefruit more than berries.

I know this is a controversial statement for many. I mean, who doesn’t love a good strawberry? (Except, of course, those who are allergic to berries with embedded seeds,) But I am not lying. I would much prefer a perfectly ripe peach or nectarine (yellow, not white, medium acid, cling doesn’t matter to me) to a strawberry.

I also love cheese. Once, in college, while I was sound asleep, I said quite clearly “you guys, I think I need some cheese.” My roommates heard me say it and wrote it down to tell me about later. Clearly, cheese is a deep need for me.

So in the summer when the days are long and just warm enough that I have no motivation to truly cook, I get to find creative ways to combine my loves.

This stonefruit caprese salad takes a more traditional understanding of caprese and stretches it for my mealtime purposes. To make more of a meal out of it, I added a bed of greens.

When you are picking your ingredients, pay attention to the flavors you like. There are certain heirloom tomato varieties that have distinctive flavors that might make for a perfect caprese. Find the stonefruit you prefer (for this recipe, a low-cling yellow nectarine is generally my first choice) and combine! There are also a number of different mozzarellas you can experiment with. And we haven’t even addressed how many types of basil there are out there. Essentially you have endless varieties, and that is perfect for me.

For the berry lovers out there, feel free to throw in some blackberries. Some grilled chicken, minimally seasoned, would also work well. Best part? This is a great summer dinner party addition. Let us know how it turns out!

Summer Stonefruit Caprese Salad
Prep time
Total time
Quick and easy summer salad that gives you a new take on the caprese salad!
Cuisine: Salad
  • 8 ounces arugula or other salad green
  • 3-4 medium-large tomatoes, sliced
  • 3-4 medium stone fruit --nectarine or peach, sliced
  • 4-5 Ovoline mozzarella balls, or 2-3 balls of mozzarella di bufala
  • 1 cup loosely packed basil leaves, roughly torn
  • Balsamic vinegar for drizzling
  1. Wash and slice ingredients, making tomato and fruit slices the thickness you prefer.
  2. Tear basil into large pieces with your hands, just enough to release the fragrance..
  3. In individual bowls, or in a larger serving bowl, combine all of the ingredients.
  4. Drizzle with balsamic vinegar to taste and eat!


By | 2018-07-15T15:59:53-08:00 July 16th, 2018|Categories: Uncategorized|0 Comments

About the Author:

Professional by day and fun-loving foodie by night. She and her husband live in Southern California with their dog Riggins. Ashley’s skills in the kitchen, her love for understanding food, and ability to write in complete sentences shines through in the blogs that she writes.

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