Stone fruit caprese

Stone fruit caprese

This quick and easy summer salad is the delicious answer to a fruit glut. Toss through any other leaves lurking in the fridge as well to make yesterday's leftovers today's main event. Maximum reward for minimum effort, all it needs is a good bread on the side.

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Gluten freeVegetarianHealthySource of protein2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook-
  • Total time15 mins
  • Plusstanding

Ingredients

  • 1 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • Pinch of sugar, (optional)
  • 350g stone fruit (such as nectarines, plums, cherries or a mixture)
  • 250g tomatoes (any variety)
  • Handful basil, mint or chives or a mixture, leaves picked
  • 150g soft cheese (such as mozzarella, ricotta or goat’s)

Method

  1. In a large bowl, whisk together the vinegar, oil and some seasoning. Add a pinch of sugar, if you think it needs it. Set aside.

  2. Slice the fruit into thin wedges (if using cherries, halve them). Cut the tomatoes into slices or wedges. Pick the leaves from the herbs and chop most of them.

  3. Tip the fruit, tomatoes and chopped herbs into the bowl. Season, toss, then leave to stand for 5 minutes.

  4. Transfer the salad to a platter. Tear over the cheese, drizzle over any dressing left in the bowl, then scatter with the reserved herbs and some freshly ground black pepper.

Cook’s tip

Chop the fruit and tomatoes smaller, to top crostini, or add a jar of drained chickpeas for extra protein.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,570kJ/ 377kcals

Fat

24.2g

Saturated Fat

10.4g

Carbohydrates

20.6g

Sugars

20.3g

Fibre

3.9g

Protein

17.2g

Salt

0.9g

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