Waitrose and Partners
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.

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Gluten free
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook-
  • Total time15 mins
  • Plusstanding

Ingredients

  • 1 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 1 pinch/es pinch of sugar, (optional)
  • 350g stone fruit (such as nectarines, plums, cherries or a mixture)
  • Small handful fresh herbs (such as basil, mint or chives or a mixture), leaves picked
  • 250g tomatoes (any variety, sliced in wedges or halved)
  • 150g soft cheese (such as mozzarella, ricotta or goat’s)

Method

  1. In a large bowl, whisk together the vinegar and oil with a fork; season (add a pinch of sugar, if liked) and set aside. Slice the fruit into thin wedges (if using cherries, halve them). Roughly chop the herbs, reserving a few leaves.

  2. Tip the fruit, tomatoes and chopped herbs into the bowl; season, toss, then let stand for 5 minutes. Transfer to a platter. Tear over the cheese, drizzle over any dressing left in the bowl, then scatter with the reserved herbs and freshly ground black pepper.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,871kJ/ 450kcals

Fat

31g

Saturated Fat

13.1g

Carbohydrates

22g

Sugars

22g

Fibre

3.6g

Protein

16g

Salt

0.8g

Rating details

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