This vibrant take on summer’s classic caprese brings out the sweet side of tomatoes by pairing them with peak-season stone fruits. We like the salad made with burrata, a type of fresh mozzarella with a creamy, custardy center, although regular fresh mozzarella is excellent as well. If you’re lucky enough to have any salad leftovers, sandwich them between thin slices of country bread for a luscious lunch!
- 2 stone fruits, such as nectarines, plums, peaches or apricots, halved and thinly sliced
- 1 large tomato, halved and thinly sliced
- 12 ounces burrata or fresh mozzarella cheese
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon ground black pepper
- 1/3 cup loosely packed sliced fresh basil
- 2 tablespoons chopped fresh chives
- 1 1/2 tablespoon balsamic vinegar
On a large round or oval platter, alternate slices of stone fruit and tomato in concentric circles.
Arrange cheese on the platter and slice. (For burrata, it is easiest to slice as you serve rather than preslice.)
Sprinkle with salt and pepper.
Top with basil and chives and drizzle with vinegar. Serve immediately.
Per serving: 180 calories (80 from fat), 9g total fat, 6g saturated fat, 35mg cholesterol, 510mg sodium, 11g carbohydrates (1g dietary fiber, 8g sugar), 15g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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