Stone Fruit Caprese Salad

Stone Fruit Caprese Salad

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  • Each serving
  • 140cal
  • 9g fat (2.5g sat)
  • 10mg chol
  • 75mg sodium
  • 14g carb
  • 2g fiber
  • 3g protein


  • 1/4 cup white balsamic or champagne vinegar
  • 1/4 cup olive oil
  • 2 teaspoons honey
  • Salt and freshly ground black pepper, to taste
  • 5 ripe stone fruit (plums, nectarines, peaches, etc.), sliced 1/2-inch thick with skin on
  • 4 balls fresh mozzarella, sliced
  • 1/2 cup loosely packed Thai basil leaves


Whisk together vinegar, oil, honey, salt and pepper. Set aside.

Layer fruit slices, mozzarella and basil leaves on a platter. Cover and refrigerate until ready to serve.

Drizzle vinaigrette over sliced fruit and cheese just prior to serving.