Stone Fruit Caprese Salad
What better way to celebrate summer than with a deliciously simple caprese salad?
Using stone fruits as a substitution for tomatoes is a no-brainer. They add a sweet twist on the traditional caprese, but have a similar texture and color to tomatoes nonetheless. In-season fruit is easier on the wallet, has incredible flavor, and provides better nutrients since it is harvested at peak time. Stone fruits provide Vitamins C and K, which have antioxidants that help fight off free radicals. Mozzarella and nuts are a great source of healthy fats and protein, which together keep you satiated longer. Last but not least, arugula is full with fiber, which helps lower cholesterol by binding with it in the gut. This dish is perfect for a hot summer day!
STONE FRUIT CAPRESE SALAD
Yield - 4 servings
- 4 stone fruits of your choice (like peaches or plums), sliced
- 4 ounces fresh mozzarella, sliced
- 1/2 bunch basil
- 5 ounces arugula
- Drizzle of olive oil
- Splash of balsamic vinegar, *optional
- Sea salt and freshly ground pepper, to taste
- ¼ cup toasted nuts (like pine nuts, almonds or walnuts)
- Make caprese by arranging altering layers of fruits, mozzarella and basil on a serving platter.
- In a large bowl, toss arugula with oil, vinegar (if using), salt and pepper. Top with nuts. Serve alongside caprese.
Note: Feel free to grill the fruits, or substitute burrata for the mozzarella.
This recipe was inspired by Love and Lemons.
This post was originally published by the Natural Gourmet Institute. Learn more about today's Natural Gourmet Center.