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5.0 from 39 votes

Summer Stone Fruit Caprese Salad with Basil Vinaigrette

This summer stone fruit caprese salad is super refreshing and satisfying! Drizzled in basil vinaigrette, it's the epitome of summer on a dish!

Prep Time
30 mins
Total Time
30 mins
Servings: 2 to 4 people
Course: Salad
Cuisine: American

Ingredients

  • 8 oz Emporium Selection Fresh Mozzarella Ball
  • 2 peaches, sliced
  • 2 nectarines, sliced
  • ⅔ cup fresh cherries, pitted and sliced
  • Handful fresh basil leaves
  • kosher salt and pepper
  • ⅓ cup chopped Southern Grove Shelled Pistachios
basil vinaigrette
  • 1 cup tightly packed basil leaves
  • 1 garlic clove, minced
  • 1 tablespoon lemon juice
  • ½ tablespoon apple cider vinegar
  • big pinch of kosher salt and pepper
  • ⅓ cup Specially Selected Olive Oil

Instructions

    Cup of Yum
  1. Slice the fresh mozzarella and place it on a plate. Tuck in a few fresh basil leaves. Assemble the sliced peaches, nectarines and cherries over the mozzarella. Sprinkling everything with a pinch of salt and pepper. Drizzle with the basil vinaigrette. Sprinkle on the chopped pistachios and serve immediately!
basil vinaigrette
  1. Add all the ingredients to a blender or food processor and blend until smooth. Store any extras in a sealed container in the fridge for 3 to 4 days.