A Seasonal Twist on a Classic

Nothing signals the arrival of summer quite like stone fruit. (A little hyperbole never hurt anyone, right?) Bring on the peaches, nectarines, cherries and plums. As the name suggests, stone fruits are all those fruits with pits like stones. The season kicks off in May and runs through September, and during that time, hardly a day goes by when I don’t indulge in fresh cherries or a juicy nectarine.

Here, I’ve given the classic Caprese salad a seasonal twist, adding in nectarines and apricots alongside tomatoes, fresh mozzarella and basil. I’ve also added Prosciutto di Parma because the combination of salty and sweet is an absolute flavor bomb. A drizzle of balsamic glaze and your favorite olive oil ties it all together.

There are no precise measurements in this recipe (if you can even call it that) because it’s meant to be as simple as slicing up as much fruit, cheese, and tomato as you’d like. Making a salad for one? Easy. Feeding a crowd? Just make more.

Ingredients

Stone fruits (such as nectarines, peaches or apricots), pitted and sliced

Tomatoes, sliced

Fresh mozzarella, sliced

Thinly sliced prosciutto

Fresh basil leaves

Extra-virgin olive oil

Balsamic glaze

Flaky salt and freshly ground black pepper

Preparation

Arrange the ingredients on a plate or platter, alternating layers of tomato, fruit, basil, and prosciutto. Drizzle with balsamic glaze and olive oil, then season with flaky salt and black pepper to taste. Enjoy!