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Stone Fruit Caprese Salad with Basil Vinaigrette

Name: Stone Fruit Caprese Salad with Basil Vinaigrette
Prep time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup fresh basil leaves, tightly packed; 1 clove garlic; 1 tablespoon lemon juice; Â½ tablespoon apple cider vinegar; Â¼ teaspoon coarse salt; Â¼ teaspoon black pepper; â cup extra-virgin olive oil; 8 ounces fresh mozzarella; Â½ cup fresh basil leaves; 2 peaches, pitted and sliced; 2 nectarines, pitted and sliced; â cup fresh cherries, pitted and sliced; â cup pistachios, shelled

Move over tomatoes – summertime fruits are the star of the show in our Stone Fruit Caprese Salad with Basil Vinaigrette. Serve sliced peaches, nectarines and sweet cherries alongside fresh mozzarella, basil and a sprinkle of pistachios. Arrange everything on a beautiful platter and drizzle with an herby vinaigrette to finish.

Makes: 6 servings
Prep Time: 30 minutes
Total Time: 30 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners

Ingredients

For the Basil Vinaigrette:

1 cup fresh basil leaves, tightly packed
1 clove garlic
1 tablespoon lemon juice
½ tablespoon apple cider vinegar
¼ teaspoon coarse salt
¼ teaspoon black pepper
⅓ cup extra-virgin olive oil

For the Salad:

8 ounces fresh mozzarella
½ cup fresh basil leaves
2 peaches, pitted and sliced
2 nectarines, pitted and sliced
⅔ cup fresh cherries, pitted and sliced
⅓ cup pistachios, shelled

Instructions

In a blender or food processor, combine all vinaigrette ingredients and process until thoroughly combined and smooth. Set aside.
To assemble the salad, slice the mozzarella and arrange it in a single layer on a serving plate. Tuck basil leaves around the cheese. Arrange the sliced peaches, nectarines and cherries over the mozzarella.
Drizzle desired amount of vinaigrette over the salad. Sprinkle pistachios over the top and serve immediately.