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This is a twist on the traditional caprese salad, but still simple and seasonal. Swap plums for tomatoes, throw in a handful of mint and….magic!
My herb garden is flourishing this summer. I have tons of gorgeous basil, mint, parsley, thyme, and rosemary. It’s guiding my recipes, dinners and even cocktails. I’m muddling herbs into vodka sodas, throwing them into marinades and they’re finding their way into most of our salads and starters.
Using fresh herbs at their peak means recipes don’t have to be lengthy or complex to be delicious. Today’s recipe is proof of just that. Five ingredients (if we don’t count the salt and pepper) are all it takes to create a beautiful, seasonal dish.
A caprese salad is a classic Italian dish consisting of tomatoes, mozzarella, fresh basil, olive oil, salt and pepper. Not fancy, but clean, simple and satisfying. There’s truly nothing better than a perfectly ripe tomato seasoned just with salt in July. But when I set out to make our caprese salad with the creamy burrata I just grabbed from the market, herbs snipped from the garden, and said tomatoes….well, guess who forgot to pick up them up?
Right at that moment (just before I threw a temper tantrum) I remembered a recent post I had seen on Bon Appetit that featured a spin on a caprese salad using figs. Sounds divine, but no figs in my house either (definitely sticking a pin in that for another time). What I did happen to have was a bowl of perfectly ripe and juicy plums…black, red and yellow. And you know what, I couldn’t have planned it better if I tried. Plums replacing the figs was a no-brainer.
The sweetness of the plums paired with the creamy burrata and punctuated with fresh basil and mint was magic. Be sure to use your best olive oil here (it really does make a difference) and have a generous hand with the salt and pepper. Serve it with a warm baguette and of course a crisp, chilled glass of white wine. And if you close your eyes, I dare you not to imagine yourself unwinding on the Italian countryside at sunset. I dare you.
- 1 lb ripe plums I like to use a mix..red, black, yellow
- 8 oz burrata or fresh mozzarella
- 1 cup fresh basil leaves
- 1 cup fresh mint leaves
- Good extra virgin olive oil to taste
- Kosher salt and freshly ground black pepper
Slice the plums in half and remove the pits. Slice into rounds.
Scatter half of the basil and mint leaves on a platter. Then arrange the plum rounds on top, leaving room in the center for the burrata. Sprinkle with remaining herbs.
Place the burrata in the center.
Generously drizzle with good olive oil and season generously with kosher salt and pepper.
* Inspired by Bon Appetit