This stone fruit caprese is sponsored by ALDI.
It’s stone fruit season and I couldn’t be more excited — juicy peaches, nectarines and cherries are finally here. This summer stone fruit caprese is a refreshing twist on the classic caprese salad and perfect for warm-weather entertaining. It assembles in minutes and doesn’t require turning on the oven, which makes it a summer must.
I partnered with ALDI to share this recipe because their summer produce selection is outstanding and affordable. The cherries, peaches and nectarines I found there were beautifully ripe and full of flavor — exactly what this salad needs.
This caprese replaces tomatoes with sliced stone fruit for a bright, sweet contrast to fresh mozzarella and basil. It’s easy to customize: use pre-sliced mozzarella, marinated mini mozzarellas, or whole mozzarella balls — whatever you prefer will work beautifully.
I used fresh peaches, nectarines and pitted cherries, but as the season progresses you can add plums or other stone fruits. The juicy fruit paired with creamy mozzarella creates a delightful balance of flavors and textures.
The basil vinaigrette is the star dressing here: a vibrant blend of tightly packed basil, a garlic clove, lemon juice, a touch of apple cider vinegar, salt, pepper and good extra virgin olive oil. It’s fresh, herb-forward and bright — delicious on the stone fruit caprese and versatile enough for bread-dipping, drizzling over roasted vegetables, or dressing other summer salads. Any extra vinaigrette keeps well in the fridge for a few days.
To finish the salad I sprinkle chopped pistachios for a nutty, buttery crunch that makes each bite satisfying. The combination of sweet fruit, creamy cheese, bright vinaigrette and crunchy nuts offers great contrast and makes this a standout summer dish.
Stone Fruit Caprese with Basil Vinaigrette
Summer Stone Fruit Caprese Salad with Basil Vinaigrette
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Ingredients
- 8 oz Emporium Selection fresh mozzarella ball
- 2 peaches, sliced
- 2 nectarines, sliced
- 2/3 cup fresh cherries, pitted and sliced
- handful fresh basil leaves
- kosher salt and pepper
- 1/3 cup chopped pistachios
basil vinaigrette
- 1 cup tightly packed basil leaves
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- 1/2 tablespoon apple cider vinegar
- big pinch of kosher salt and pepper
- 1/3 cup extra virgin olive oil
Instructions
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Slice the fresh mozzarella and arrange it on a serving plate. Tuck in a few fresh basil leaves among the cheese. Arrange the sliced peaches, nectarines and cherries over the mozzarella. Season with a pinch of kosher salt and freshly cracked pepper. Drizzle generously with the basil vinaigrette, sprinkle with chopped pistachios, and serve immediately.
basil vinaigrette
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Place the basil, minced garlic, lemon juice, apple cider vinegar, salt and pepper in a blender or food processor. With the machine running, slowly stream in the olive oil until the vinaigrette is smooth and emulsified. Taste and adjust seasoning. Store any leftover vinaigrette in a sealed container in the refrigerator for 3 to 4 days.
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