This stone fruit caprese is sponsored by ALDI.

It’s stone fruit season and I could not be more excited! Bring on all the wonderful, juicy fruits!

summer stone fruit caprese

Starting with this summer stone fruit caprese salad. It’s such a fun twist on classic caprese and will be your new favorite dish for summer entertaining. Plus, it’s a recipe that doesn’t require turning on your oven in the summer heat. And it will come together in minutes.

Cue all the exclamation points! That’s a win for everyone. 

fresh mozzarella and basil

Today I’m partnering with ALDI again to bring you this delicious stone fruit caprese salad! When I say that ALDI has an incredible, affordable selection of super high-quality summer produce… I’m not kidding. Look at these beauties!

The cherries are absolutely fabulous, we have been going through them like crazy. The peaches and nectarines are a dream too!

basil vinaigrette

Just walking through ALDI inspired me to make this stone fruit caprese because the produce was fantastic. They are my go-to store for stunning seasonal eats. 

We are such seasonal eaters and I love having a unique recipe on hand that on takes a few minutes. Classic caprese – tomatoes, mozzarella and basil – is obviously a staple in the summer for us. But this stone fruit version is such a fun twist on the salad and something you can throw together in no time at all! 


fresh cherries

For the base of this caprese, I started with the Emporium Selection Fresh Mozzarella Balls. ALDI also has these in a pre-sliced version, as well as marinated mini mozzarella balls for ease! This is one of those recipes where you can make it your own and use whatever variety of fresh mozzarella you love. 

summer stone fruit caprese

Then, on to our stone fruit. I went with fresh peaches, nectarines and cherries. As we dive later into summer, you can add on delicious fruits like plums too! The stone fruit is juicy and flavorful and the perfect complement to the soft fresh mozzarella. 

summer stone fruit caprese with basil vinaigrette

My favorite part? I used the Specially Selected Extra Virgin Olive Oil and lots of fresh basil to make my basil vinaigrette. I could drink this vinaigrette – it is a DREAM! Not only is it vibrant and gorgeous in color, it tastes wonderful. You won’t be able to get enough. It’s great on this stone fruit caprese, but also will become a summer staple for you. Use it on traditional caprese salads, on salads at dinner, for bread-dipping, for drizzling on roasted vegetables – the options are endless. 

summer stone fruit caprese with basil vinaigrette

Finally, a sprinkle of Southern Grove Pistachios finishes the stone fruit caprese off. The pistachios add a nutty, buttery crunch as well as making the salad a bit more satisfying. The crunch is exactly what this salad needs. 

I can’t even explain how much we love this dish. The fruit is sweet, the cheese is creamy, the vinaigrette is refreshing and light, the nuts are crunchy. It has texture and flavor, all while being so easy to throw together. 

So perfect for a hot summer day on the patio! 

summer stone fruit caprese with basil vinaigrette

Stone Fruit Caprese with Basil Vinaigrette

Summer Stone Fruit Caprese Salad with Basil Vinaigrette

This summer stone fruit caprese salad is super refreshing and satisfying! Drizzled in basil vinaigrette, it's the epitome of summer on a dish!
5 from 13 votes
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  • 8 oz Emporium Selection Fresh Mozzarella Ball
  • 2 peaches, sliced
  • 2 nectarines, sliced
  • cup fresh cherries, pitted and sliced
  • handful fresh basil leaves
  • kosher salt and pepper
  • cup chopped Southern Grove Shelled Pistachios

basil vinaigrette


  • Slice the fresh mozzarella and place it on a plate. Tuck in a few fresh basil leaves. Assemble the sliced peaches, nectarines and cherries over the mozzarella. Sprinkling everything with a pinch of salt and pepper. Drizzle with the basil vinaigrette. Sprinkle on the chopped pistachios and serve immediately!

basil vinaigrette

  • Add all the ingredients to a blender or food processor and blend until smooth. Store any extras in a sealed container in the fridge for 3 to 4 days.

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summer stone fruit caprese with basil vinaigrette