Stone fruit Caprese salad with bocconcini and basil pesto drizzle

Stone fruit make an excellent substitution for tomatoes in this spin on the traditional Italian favourite. With a looser texture pesto, some peppery rocket leaves and a generous amount of salt flakes, this seasonal salad will become a regular in your repertoire, especially served with the Field & Flutter Chenin Blanc. Recipe compliments of Spier.

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:

1. In the bowl of a food processor, add the basil, nuts, cheese, some salt & pepper, lemon juice and 60 ml olive oil.
2. Blend to a loose pesto consistency, adding more oil if needed.
3. Cover and set aside until ready to serve (refrigerate if making ahead more than an hour before serving).   

Assemble the salad:

1. On a large platter, arrange the stone fruit, bocconcini, pine nuts and rocket leaves.
2. Season with salt & pepper, then drizzle all over with pesto dressing.
3. Serve with balsamic vinegar on the side, along with the remaining pesto. 

Spier Field & Flutter wines are exclusively available in Woolworths.

Issued on Caxton Network News by their Supplied Content | https://www.citizen.co.za/network-news/lifestyle/2025/10/06/stone-fruit-caprese-salad-with-bocconcini-and-basil-pesto-drizzle/