Marinated Stone Fruit Caprese Salad Recipe
A fresh and vibrant Marinated Stone Fruit Caprese Salad combining ripe stone fruits and cherries with buffalo mozzarella, fresh herbs, and a tangy-sweet vinaigrette, perfect for a light summer appetizer or side dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Fruit
- 1 ½ lbs ripe stone fruit, pitted and sliced into wedges
- ½ lb sweet cherries, pitted and halved
Marinade
- ¼ cup red wine vinegar
- ¼ cup extra-virgin olive oil
- 2 tbsp honey
- 6 large basil leaves, thinly sliced
- 2 tbsp chopped fresh oregano
- 1 tbsp chopped fresh thyme
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Salad
- 1 lb buffalo mozzarella, torn into pieces (or fresh mozzarella, sliced)
- Flaky sea salt, for garnish
Instructions
- Prepare the Fruit: Pit and slice the stone fruits into wedges and pit and halve the sweet cherries. Place them in a large mixing bowl to prepare for marinating.
- Make the Marinade and Toss: Add red wine vinegar, extra-virgin olive oil, honey, thinly sliced basil, chopped oregano, and chopped thyme to the bowl with the fruit. Toss everything together thoroughly to combine the flavors.
- Season and Marinate: Season the fruit mixture with kosher salt and freshly cracked black pepper to taste. Let the fruit marinate at room temperature for 30 minutes to allow the flavors to meld.
- Arrange the Salad: On a serving platter, tear or slice the buffalo mozzarella and distribute it evenly. Spoon the marinated stone fruit and the accompanying vinaigrette over the mozzarella.
- Garnish and Serve: Garnish the salad with extra herbs if desired, sprinkle flaky sea salt, and add additional cracked black pepper. Serve immediately to enjoy the fresh flavors.
Notes
- Use ripe, sweet stone fruits such as peaches, nectarines, or plums for best flavor.
- Buffalo mozzarella offers a creamier texture than regular mozzarella but both work well.
- The salad is best served fresh but can be refrigerated for up to 2 hours after marinating.
- Honey can be substituted with maple syrup for a vegan version, though mozzarella would need to be replaced for full vegan compliance.
- Adjust the herbs according to availability; fresh basil is key for authentic flavor.