In Season: Apricot Caprese Salad

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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.



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