Summer Caprese with ripe stone fruit, tomatoes, mozzarella di bufala, basil and mint.
Figs ripening in the tree, July 2020.
Caprese salad originates in Capri. The fruit version is inspired of Chef Michele Biagiola’s Caprese he serves every summer in his restaurant ’Signore Te Ne Ringrazi’ in Montecosaro, Italy.

Caprese Salad

You know those brown bruises you get in your apricots and peaches right about two minutes after you finished organizing your fruit bowl on the counter?

Don’t you worry.

Just cut around the bruises and put the fruit in your lunch Caprese. Then scan all other fruit in the house and do the same. I sliced some almost-over-the-edge nectarines, apricots, figs and Saturn peaches in the lunch salad pictured here.

I like to add tomatoes as well, in multiple colors if possible. I also love wild strawberries, raspberries and blackberries in a Caprese, but this time I had none.

Fresh mozzarella, good olive oil, flaky salt, black pepper, a little bit of basil and mint. The perfect summer lunch, when stone fruit and tomatoes are in season.