It’s likely that you’ve had the classic Caprese salad with vine-ripened tomatoes, fresh mozzarella and fresh basil, drizzled with either olive oil or balsamic glaze. But, have you ever had a Caprese salad with a stone fruit such as nectarine? The simple addition of stone fruit changes the entire experience and is the ideal summer salad to incorporate into your family’s meal plan.
Decades ago, when my aunt was on a work trip in Toronto, she dined out and was served a similar salad. She loved it and, when she returned home, made her own version. She has been making it every summer (all summer) since—and we never tire of it.
This is the perfect summer salad.
I have suggestions of how to cut, prep and size the ingredients in this recipe, but it’s completely up to you. If you want large chunks of tomato, whole leaves of basil and slices of nectarine instead—do that.
Serves: 4 to 6
- 2 large heirloom tomatoes (2 cups chunked)
- 1-2 nectarines, cubed (1 cup)
- 8 oz fresh mozzarella cheese, sliced and quartered (or 8 oz of the small “cherry size” fresh mozzarella balls)
- 15 basil leaves, ribboned
- Salt and pepper, to taste
- 3/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 clove of garlic, minced
- Dash of salt and pepper
(Store vinaigrette in the refrigerator after use.)
Wash produce and prep it per recipe. Mix all of the Caprese salad ingredients together gently.
To make the vinaigrette, mix all ingredients together in a pint canning jar, add the lid and ring, and shake vigorously until the ingredients are well blended.
Add 2 to 4 tablespoons of the vinaigrette to the Caprese salad and mix again. Serve immediately or refrigerate.
Best if eaten within one to two days.
If you want to skip the balsamic vinaigrette, then just add 2 tablespoons of balsamic vinegar into the salad or 2 tablespoons of olive oil instead.
While I adore a nectarine Caprese salad, any stone fruit will work with this recipe. All will yield a delicious outcome.
I often substitute 8 ounces of burrata in place of the sliced mozzarella in this recipe. The creamy inside of the burrata tastes pretty incredible blended with the fresh tomato and nectarine.