Use Peaches and Plums to Make Caprese Salad

The classic tomato-based caprese salad is impeccable, but cream cheese, bright basil, a little oil and vinegar go well with many other fruits, especially the seeds.

The use of peaches, nectarines, plums and peas makes the salad sweeter, which in my professional opinion makes it the perfect breakfast salad option . Instead of the standard mozzarella, I prefer using its creamier cousin: burrata. A softer cheese stuffed with cream and cottage cheese, a little more decadent, withstands both sweet and tart, so surround it with lots of stone fruit friends. While balsamic isn’t needed in a caprese made from really good tomatoes, it’s important here as you need a little acid to keep things going. To make peach caprese, you will need:

  • About 4 stone fruits of your choice. I like to use one white peach (for sweetness) and various plums and plums for some astringency.
  • 1 ball of burrat
  • 3-4 fresh basil leaves
  • Olive oil
  • Balsamic vinegar
  • Really good puff salt

Cut the fruit into wedges or narrow wedges and fan them around the burrata. Drizzle with olive oil, drizzle with vinegar on the fruit and give everyone a little love by adding some flaked salt (like Maldon). Chiffon the basil and toss it on top, then enjoy as an appetizer, side dish, or a hell of a fresh dessert.


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