Caprese Gone Crazy

By Jason F. • July 7, 2010 • 0 Comments

⎙

Author Notes: One hot afternoon, I had way too many peaches in the kitchen and was thinking of ways to consume them. I had recently had a simple "avocado salad" at a local Cuban restaurant and was still excited about how good it was even though it only used few ingredients- avocado, olive oil, and lemon, salt and pepper. I wanted everything to be covered in olive oil and salt and pepper. So, I sliced up a peach and did just that. The introduction of fat and saltiness to an unfatty, unsalty sweet fruit was exactly what I wanted, and it inspired me to go even further. What I ended up with was this concoction which, while surely not original, is always a hit. - Jason F.

Serves 4

4 sliced, ripe, sweet peaches
3 sliced, ripe plums
1 cup blueberries
1 cup diced, unmarinated roasted red pepper
1 large ball of fresh mozzarella, diced into small cubes
1 cup shredded basil leaves
1/2 cup red onion, slivered
1/4 cup extra virgin olive oil
3 tablespoons high quality balsamic vinegar
1/2 cup grated pecorino romano cheese
salt and pepper

In a large bowl, mix the fruit, roasted peppers, fresh mozzarella, onion and toss with the olive oil and vinegar.
Once all of the ingredients are thoroughly coated, toss in the salt and pepper and basil. Sprinkle with the grated pecorino romano.
While this salad can be chilled, it's best served at room temperature. Feel free to adjust the amount of basil to your own taste. Serve as is, or as a bruschetta topping. Also can be a delicious topping to a basic turkey sandwich. In fact, eat it however you wish. Just be sure to enjoy :)