Use Stone Fruits To Make This Caprese Salad

Use Stone Fruits To Make This Caprese Salad

The classic tomato-based caprese salad is without flaw, but creamy cheese, vibrant basil, and a drizzle of oil and vinegar get along swimmingly with many other fruits, particularly fruits of the stone variety.

Using peaches, nectarines, plums, and pluots takes the salad in a sweeter direction, which — in my professional opinion — makes it a perfect breakfast salad option. Rather than the standard mozzarella, I like to use its creamier cousin: Burrata. The softer, cream and curd filled, slightly more decadent cheese holds its own against both the sweet and the tart, so surround it with a variety of stone fruit friends.

Though balsamic isn’t needed in a caprese made with really good tomatoes, it’s kind of crucial here, as you need that hit of acid to keep everything from getting cloying. To make your very own peachy caprese, you will need:

  • About 4 stone fruit of your choosing. I like to use one white peach (for sweetness) and a variety of plums and pluots for some tartness.

  • 1 orb of burrata

  • 3-4 fresh basil leaves

  • Olive oil

  • Balsamic vinegar

  • Really good flaky salt

Cut the fruit into slices or narrow wedges, and fan them out around the burrata. Drizzle on some olive oil, sprinkle vinegar on the fruit, and give everybody a little love with some flaky salt (such as Maldon). Chiffonade the basil and toss it on top, then enjoy as an appetizer, side, or fresh as hell dessert.

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