Stone fruit caprese

Name: Stone fruit caprese
Prep time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 1 tbsp balsamic vinegar; 2 tbsp extra virgin olive oil; 1 pinch pinch of sugar, (optional); 350 g stone fruit (such as nectarines, plums, cherries or a mixture); Small handful fresh herbs (such as basil, mint or chives or a mixture), leaves picked; 250 g tomatoes (any variety, sliced in wedges or halved); 150 g soft cheese (such as mozzarella, ricotta or goat’s)

This quick and easy summer salad is the delicious answer to a fruit glut. Toss through any other leaves lurking in the fridge as well to make yesterday's leftovers today's main event.

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Gluten free

Serves2
CourseMain meal
Prepare15 mins
Cook-
Total time15 mins
Plusstanding

1 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
1 pinch pinch of sugar, (optional)
350g stone fruit (such as nectarines, plums, cherries or a mixture)
Small handful fresh herbs (such as basil, mint or chives or a mixture), leaves picked
250g tomatoes (any variety, sliced in wedges or halved)
150g soft cheese (such as mozzarella, ricotta or goat’s)

In a large bowl, whisk together the vinegar and oil with a fork; season (add a pinch of sugar, if liked) and set aside. Slice the fruit into thin wedges (if using cherries, halve them). Roughly chop the herbs, reserving a few leaves.
Tip the fruit, tomatoes and chopped herbs into the bowl; season, toss, then let stand for 5 minutes. Transfer to a platter. Tear over the cheese, drizzle over any dressing left in the bowl, then scatter with the reserved herbs and freshly ground black pepper.

Typical values per serving when made using specific products in recipe

Energy	1,871kJ/ 450kcals
Fat	31g
Saturated Fat	13.1g
Carbohydrates	22g
Sugars	22g
Fibre	3.6g
Protein	16g
Salt	0.8g

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Stone fruit caprese

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Stone fruit caprese

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