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Stone Fruit Caprese Salad with Grilled Corn |

Stone Fruit Caprese Salad with Grilled Corn

  • Author: Chris Cockren
  • Total Time: 15 minutes
  • Yield: Serves 4-6 1x


  • 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


  1. 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.


*if all the stone fruit is looking on the small side, I would get 8 of them to be safe
**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.

  • Prep Time: 15 mins