Name: Stone Fruit Caprese Salad with Grilled Corn
Prep time: 15 min
Total time: 15 min
Ingredients: 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

Ingredients

Scale

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

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Instructions

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.

Notes

*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