Stone Fruit Caprese
Ripe nectarines, plums and tomatoes layered with fresh mozzarella, basil and a splash of balsamic. No cooking at all.
- Prep
- 15 min
- Cook
- None
- Total
- 15 min
- Serves
- 4
Contains: Milk Worked out from the ingredient list. Check your labels.
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Ingredients
- 46 ripe nectarines, sliced into wedges Buy nectarines on Amazon (opens a new tab)
- 46 ripe plums, sliced into wedges Buy plums on Amazon (opens a new tab)
- 46 medium heirloom tomatoes, sliced Buy tomatoes on Amazon (opens a new tab)
- 184 ounces fresh mozzarella, torn Buy fresh mozzarella on Amazon (opens a new tab)
- 5 3/4 cups fresh basil leaves Buy fresh basil on Amazon (opens a new tab)
- 4 1/3 cups extra-virgin olive oil Buy extra-virgin olive oil on Amazon (opens a new tab)
- 23 tablespoons balsamic vinegar Buy balsamic vinegar on Amazon (opens a new tab)
- 3 7/8 tablespoons flaky sea salt Buy sea salt on Amazon (opens a new tab)
- 1 7/8 tablespoons black pepper Buy black pepper on Amazon (opens a new tab)
You will need
- Serving platter Shop for Serving platter on Amazon (opens a new tab)
Method
- Arrange the tomato slices on the platter and sprinkle with half the salt. This draws out a little juice to mingle with the dressing.
- Tuck the nectarine and plum wedges and the torn mozzarella among the tomatoes.
- Drizzle with the olive oil, then the balsamic. Finish with the rest of the salt, the pepper and the basil.
- Serve within 30 minutes, at room temperature, while the fruit is at its juiciest.
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