This recipe for Stone Fruit Caprese Salad with Grilled Corn was created in partnership with Kitchen PLAY on behalf of DaVinci Wine. As always, all opinions and recipes are my own. Thanks for supporting the brands that support Shared Appetite!
I can’t believe summer is officially over. As always, it went by way too fast. And although I’m excited for cooler weather, apple everything (forget you, pumpkin… I’m not a fan), and everything else fall brings, I’m not quite ready to let go of all the amazing produce late summer brings us here in NY.
Except tomatoes. I’m totally over tomatoes. The organic farm CSA (community supported agriculture) we subscribe to has been pumping tomatoes down our throats non-stop for over a month now. And I totally loved every second of it. But now I’ve met my quota.
Juicy nectarines, peaches, and plums on the other hand. And grilled corn. Ermagherd keep them coming. I pretty much can never get enough of them. So hold on apple and pumpkin. I’m not quite ready for you yet.
You’ll find me still hanging out on the back patio come dinner time (with the possibility of trading in my t-shirts for hoodies), enjoying all that summer still has to offer… like this legit Stone Fruit Caprese Salad with Grilled Corn.
This Stone Fruit Caprese Salad with Grilled Corn. I’m obsessed.
Replacing tomatoes in your usual caprese salad with whatever stone fruit looks best at your local market or grocery story is surprisingly an epic move. The flavor profile will be familiar, but all that peach, nectarine, and plum juicy goodness will be an absolute party for your taste buds.
Every time. Seriously every single time I serve up this Stone Fruit Caprese Salad with Grilled Corn, my friends and family go bonkers over it. They always give me a second look, like what the heck happened to the tomatoes, but then they realize the genius after taking a bite.
Feel free to use all of one stone fruit, or mix and match peaches, nectarines, plums, pluots, and more. Just make sure you get the best, most ripe fruit possible. And please, pretty please, don’t just use those cheap blocks of mozzarella… go for the high-quality fresh stuff. You work hard, so treat yo’self with the best ingredients you can find. It’ll make all the difference in this salad.
Sure, you could enjoy dinner without wine. By why would you want to? That’s like ordering a burger at a restaurant and asking for it to come with a side salad instead of fries. Dumb.
Especially when you have such a great, affordable wine like DaVinci Pinot Grigio that goes incredibly well with food. You can thank northeastern Italy’s cool evenings and warm days for that… it produces a crisp and clean tasting wine that’s more acidic and less sweet. And that means a food-friendly wine that pairs with so many savory and sweet foods.
DaVinci Pinot Grigio + Stone Fruit Caprese Salad with Grilled Corn = Yessssssssssssssssss
It’s like they were born to be together.
And if you’re wondering how DaVinci Wine got its name… you’re right. It’s produced by the Cantine Leonardo da Vinci, a cooperative of more than 200 winegrowers near the Tuscan hillside of Vinci, which was the birthplace of the man himself, Leonardo da Vinci.
And hey, even though this DaVinci Pinot Grigio pairs perfectly with this Stone Fruit Caprese Salad with Grilled Corn, I totally get it if you’re not a white wine fan. Asheley is all about the reds (if you’re wondering, I’m an equal-opportunity fan of wine). And the expert winemakers for DaVinci also produce an authentic, high-quality Italian Chianti. Not surprising, considering Tuscany is the home of the Chianti grape.
So either way, you can totally get your DaVinci Wine game on point.
- 6 assorted large ripe nectarines, peaches, and/or plums, cut into wedges*
- 8 ounces fresh mozzarella, torn into bite-sized pieces
- 1 ear grilled corn, kernels removed and cobs discarded
- 2 to 3 tablespoons extra virgin olive oil
- 2 to 3 tablespoons balsamic glaze**
- Handful fresh basil leaves, torn
- Kosher salt
- Arrange stone fruit, mozzarella, and grilled corn kernels on a serving platter. Drizzle with olive oil and balsamic glaze. Top with torn basil and season with Kosher salt. Devour immediately.
**you can find store-bought balsamic glaze in most grocery stores, or feel free to make your own by slowly reducing balsamic vinegar in a small saucepan (you can find my recipe for it here). It's totally worthwhile to make, but just be prepared for it to take a while and for your house to stink like vinegar.
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