Recipes

California Plum Caprese Salad

Serves 8

Recipe provided by the California Tree Fruit Agreement

This dish is a new take on an old favorite and is perfect with any summer meal.

Ingredients

Pomegranate Drizzle:

½ cup pomegranate juice

2 tablespoons white balsamic vinegar

½ teaspoon sugar

Caprese Salad:

2 black California plums, pitted and thinly sliced

1 green California plum, pitted and thinly sliced

1-8 oz ball fresh mozzarella, thinly sliced

2 tablespoons extra-virgin olive oil

2 tablespoons snipped fresh basil

1 teaspoon grated lemon zest

Instructions

Place pomegranate juice in a saucepan and simmer over medium heat for about 10 minutes until reduced to 2 tablespoons. Stir in vinegar and sugar; cover and chill until ready to use.

To prepare salad, arrange plum slices alternately with mozzarella on a platter. Drizzle with chilled pomegranate mixture and olive oil; sprinkle with basil and lemon zest. Serve as a salad or as an appetizer with grilled baguette slices.

Courtesy of the California Tree Fruit Agreement.