Summer Stone Fruit Caprese Salad

3 nectarines or peaches, sliced

4 plums, sliced

1 container baby tomatoes, halved

2 large heirloom tomatoes, chopped

¼ cup torn mint leaves

12 large basil leaves, chopped

3 tablespoons extra virgin olive oil

Juice from 1 orange

Juice from 1 lemon

1 teaspoon sumac

¼ teaspoon salt

a pinch crushed red pepper

2 balls creamy burrata


Stone fruit season is my favorite! (Stone fruits = peaches, plums, nectarines, cherries, apricots, etc…) You can make this salad with any stone fruit. Really. But I love a tart plum and a sweet peach because they contrast each other beautifully.

Serves 4

Lightly toss the stone fruit, tomatoes, citrus juice, olive oil, salt, sumac, and pepper together in a large bowl. Add the mint and toss again. Be careful not to bruise the fruit. Top with burrata and a drizzle of olive oil.

Bonus Tip: If you have leftover salad, blend everything –except the cheese– together for a quick gazpacho!

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