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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 11 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

  • 1 cup tightly packed basil leaves
  • 1 garlic clove, minced
  • 1 tablespoon lemon juice
  • ½ tablespoon apple cider vinegar
  • big pinch of kosher salt and pepper
  • cup Specially Selected Olive Oil


  • 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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