Tomato, Stone Fruit and Mozzarella Salad Tell a Friend

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  • 1 cups - Pistachios, roasted & salted, roughly chopped
  • - Juice of 2 lemons
  • 2 tablespoons - Honey
  • 5 tablespoons - Extra-Virgin Olive Oil
  • 1 pinchs - Salt
  • 1 pinchs - Black Pepper, freshly ground
  • 2 1/4 cups - Bread, roughly torn
  • 1 1/4 pounds - Heirloom Tomatoes, cut into wedges
  • 1 - Ripe Nectarine, cut into wedges
  • 2 - Ripe Plums, cut into wedges
  • 10 ounces - Fresh Mozzarella, sliced in 1/4-inch rounds
  • 8 leaves - Basil, roughly chopped
  • Directions:

    1. Preheat oven to 375 degrees. Make vinaigrette: In a medium bowl, whisk together pistachios, lemon juice, honey and 4 tablespoons oil until well combined. Season with salt and pepper to taste. Set aside.

    2. Make croutons: Toss bread with remaining oil and season with salt. Spread croutons in a single layer on a baking tray and bake until golden, 12-15 minutes.

    3. In a bowl, toss tomatoes with stone fruit and season with salt. Divide mozzarella slices among plates and season with salt and pepper. Top with fruit mixture, drizzle with vinaigrette and garnish with basil and croutons. Serve immediately.

    Brief Description

    Combines several favorite Italian salads

    Main Ingredient:


    Category:  Salads

    Cuisine:  Italian

    Prep Time: 15 min


    WSJ Off Duty, 7/13/2013, Chef Stephanie Izard, Girl & The Goat, Chicago

    Posted By:


    Posted On:

    July 14, 2013

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