Stone Fruit Caprese Salad

// The end of summer is near, but it's bounty is still upon us.  Choose any stone fruit that is available and ripe and enjoy this fun play on the traditional caprese salad.

 Photo by GH Kim Photography

Photo by GH Kim Photography

Stone Fruit Caprese Salad

serves 4-6

 

5 ripe stone fruits.  An assortment of peaches, plums, nectarines.

1 Tablespoon of Champagne vinegar

3 Tablespoons of Extra Virgin Olive Oil

8 ounces of Fresh Mozzarella

Large bunch of Basil

A sprinkle of pepper and sea salt.


Mix together champagne vinegar and extra virgin olive oil, set aside.  Slice stone fruit and leave the skin on.  Slice mozzarella.  Mix or layer, which ever you prefer, the stone fruit, mozzarella, and basil.  Sprinkle with sea salt and pepper.  Serve immediately.