Summer Fruit Caprese Salad

Recipe by Bonnie Shuman, Weavers Way Executive Chef


  • 3 ripe peaches or nectarines
  • 7-8 strawberries or 10-12 cherries, halved, or more to taste
  • 1 lb. Buffalo mozzarella
  • 1 bunch fresh thyme
  • Extra virgin olive oil and aged balsamic vinegar, for drizzling
  • ¼-⅓ cup chopped pistachios

Serves 2-3

We all know how delicious and satisfying a traditional Caprese salad is when summer tomatoes are at their peak and basil is abundant. I love the simplicity of a traditional Caprese, but I recently found myself looking for a fresh take on the original. Local strawberries and peaches from the Co-op, paired with fresh Buffalo mozzarella, gave me the inspiration I was looking for. (Note: This recipe also works well with halved fresh cherries.)


  1. Fill the bottom of a shallow, medium-sized bowl with slices of peaches or nectarines and Buffalo mozzarella.
  2. Sprinkle strawberry or cherry halves and thyme on top.
  3. Drizzle with olive oil and balsamic, and top with chopped pistachios.
  4. Serve with crusty bread and a beverage of your choice.