This recipe takes the classic caprese salad and swaps out the tomatoes for ripe stone fruit – it’s familiar yet unexpected, and perfect for those warm days when summer fruit is at its absolute peak. The creamy bocconcini and aromatic basil pesto add richness and herbaceous freshness that make this a salad sure to impress (even if you’re just cooking for one).
Spier Field and Flutter Organic Chenin Blanc 2024 is a must for this dish. The wine’s stone fruit, quince and citrus notes mirror the ingredients in the salad, creating layers of complementary flavours that enhance each other. Its zesty acidity cuts through the creamy cheese while the exotic litchi and pineapple undertones lift the aromatic basil pesto notes. Both wine and dish share that pure, unfettered quality that makes summer eating so deliciously satisfying.
Stone Fruit Caprese Salad with Bocconcini and Basil Pesto drizzle
Ingredients: (serves 6)
For the pesto drizzle:
40 g (2 punnets) fresh basil leaves
2 Tbsp pine nuts, lightly toasted
¼ cup finely grated parmesan cheese
salt & pepper, to taste
a squeeze of lemon juice
about 60-80 ml extra virgin olive oil, plus extra
For assembling:
6 ripe nectarines or peaches, sliced or quartered (pips removed)
250-300 g bocconcini cheese, halved
2-3 Tbsp pine nuts, lightly toasted
a handful fresh wild rocket leaves
salt flakes & freshly ground pepper, to taste
balsamic vinegar, to serve (optional)
Method:
Prepare the pesto: In the bowl of a food processor, add the basil, nuts, cheese, some salt & pepper, lemon juice and 60 ml olive oil. Blend to a loose pesto consistency, adding more oil if needed. Cover and set aside until ready to serve (refrigerate if making ahead more than an hour before serving).
Assemble the salad: On a large platter, arrange the stone fruit, bocconcini, pine nuts and rocket leaves. Season with salt & pepper, then drizzle all over with pesto dressing. Serve with balsamic vinegar on the side, along with the remaining pesto.
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