Grilled Stone Fruit Caprese Salad

Stone Fruit Caprese Salad (2 of 4)

Makes: 6 servings

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes


2 yellow peaches, pitted and cut into wedges

2 purple plums, pitted and cut into wedges

2 teaspoons extra virgin olive oil

2 beefsteak tomatoes, sliced

3-ounces fresh mozzarella ciliegine (cherry tomato sized balls), halved

¼ cup fresh basil leaves

¼ teaspoon salt

Ground black pepper, to taste

1 tablespoon balsamic glaze


  1. Heat grill to medium-high heat, about 450℉. Toss cut peaches and plums with the olive oil. Use tongs to place fruit, cut side down, on the grill. Cook 2-3 minutes or until grill marks appear. Use tongs to turn fruit and grill on the other side for 2 minutes more. Remove fruit from the grill.

  2. Arrange tomato slices on a serving platter. Top with grilled fruit, mozzarella, and basil. Sprinkle with salt and ground black pepper pepper and drizzle with the balsamic glaze.

Nutrition Information

Per serving

Calories: 116

Fat: 6 grams

Saturated Fat: 3.5 grams

Cholesterol: 7 milligrams

Sodium: 175 milligrams

Carbohydrate: 11 grams

Fiber: 2 grams

Sugar: 10 grams

Added Sugar: 0 grams

Protein: 4.5 grams