This time of year, a juicy, sweet tomato with a pinch of sea salt and a drizzle of olive oil tastes like pure bliss. Add stone fruits like peaches, apricots, plums and nectarines into the mix and I am in heaven. This salad is exactly that and don’t be intimidated by the presentation. It’s no more than a few slices of each, arranged on a plate with some fresh mozzarella and really simple seasonings.
Storing Tomatoes and Stone Fruit
One of the biggest mistakes you can make is storing your tomatoes in the fridge. The cold air can easy rob them of their juicy sweetness and create mealy texture that is less than appetizing. Keep them on your counter instead, in a cool place. Your peaches, nectarines, plums and apricots can hang right next to them. The only difference to note is that stone fruit can be refrigerated once it ripens but I still recommend enjoying them within a day or two.
Can’t Eat Dairy? Try this.
While I would love to sink my teeth into fresh mozzarella, my body would scream at me. So instead of missing out on this salad, I simply replace the cheese with avocado and it’s equally as creamy and delicious.
A Little Zest Goes a Long Way
This salad has a ridiculously simple dressing that you drizzle on the salad instead of making it ahead, though you can. I love the addition of lemon zest. You simply grate it right onto the salad as a finishing touch. It brightens the flavor and brings out the brightness and sweetness of the ingredients.
DIY Lemon Oil
Another fun tip is to add some lemon zest to a few ounces of your favorite extra virgin olive oil. Store it in the fridge and use that to drizzle on your salad in place of or in addition to the lemon zest.
Tomato and Peach Caprese
Tomatoes pair with sweet and juicy stone fruit, mozzarella and basil making a summer salad that you'll want to enjoy again and again.
- 1-2 large tomatoes or 4-5 smaller tomatoes, sliced or halved respectively
- 1 peach, pit removed and cut into wedges
- 1 nectarine, pit removed and cut into wedges
- 1 plum, pit removed and cut into wedges
- 1-2 apricots, quartered
- 8-12 bocconcini (mini mozzarella balls)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh, chopped basil
- lemon zest to taste
- salt and pepper to taste
Arrange the tomatoes, stone fruit and mozzarella on a plate. Drizzle with extra virgin olive oil. Season with salt and pepper, lemon zest and fresh basil.
*Substitute avocado for mozzarella to make dairy free.