Caprese is a crowd favorite and always very easy to make. This version is a little different with its sweet surprise. Summer apricots plus a touch of honey make this salad a bit unique.
Apricot Caprese Salad
- 4 ripe but firm apricots, cut into 8 wedges
- 2 cups cherry tomatoes, sliced in half
- One 1-pound ball of buffalo mozzarella
- Handful of fresh basil
- 4 Tbsp olive oil
- 2 Tbsp good quality balsamic vinegar
- 1 Tbsp honey
- Salt and pepper to taste
Drizzle 1 Tbsp of olive oil and the balsamic onto your serving platter. Liberally salt and pepper the platter.
Arrange the tomatoes and apricots on the platter. Drizzle with 2 Tbsp oil. Tear the mozzarella into 10-12 small pieces and nestle them between the fruit. Drizzle with the remaining oil and honey. Drizzle the honey from a height – you want the thinnest of strings and not puddles of sweetness. Salt and pepper your salad and top with torn basil.