Stone Fruit Caprese Salad Food

SUMMER STONE FRUIT CAPRESE SALAD WITH BASIL VINAIGRETTE

Steps:

• Slice the fresh mozzarella and place it on a plate. Tuck in a few fresh basil leaves. Assemble the sliced peaches, nectarines and cherries over the mozzarella. Sprinkling everything with a pinch of salt and pepper. Drizzle with the basil vinaigrette. Sprinkle on the chopped pistachios and serve immediately!

STONE FRUIT CAPRESE SALAD

Steps:

• Halve the plums, peaches and nectarines, Pit the fruit and cut into slices. Halve the cherries and discard the pits. Place the fruit, basil and mozzarella in a large bowl.
• In a small bowl, whisk together the vinegar and olive oil and then pour over the fruit tossing to combine. Season with salt and pepper.

STONE FRUIT CAPRESE

Steps:

• Pit the stone fruit and cut into irregular pieces. Transfer to a serving platter, then sprinkle with the lemon juice, sugar and 1/2 teaspoon flaky sea salt. Toss with your hands, then let sit until juices pool on the platter, 5 to 10 minutes. Taste and adjust sugar, salt and lemon juice until the fruit tastes perky and bright - like the greatest stone fruit you've eaten.
• Tear the mozzarella into bite-size pieces and nestle it among the fruit. Tuck in the herb leaves. Drizzle the platter with olive oil. If the cheese looks dry, add a little more oil. Sprinkle with a few grinds of black pepper and a pinch of flaky salt, and serve.

CAPRESE SALAD

Steps:

• Arrange the slices of tomato and mozzarella on a platter, alternating between slices of each, and sprinkle over the basil leaves. Season generously with salt and black pepper, then drizzle over the olive oil and vinegar. Serve straightaway.