Persimmon Caprese Salad
Fall means this persimmon caprese salad recipe! It's crispy, creamy and so easy to make. All it takes is some good ripe persimmons, cheese and basil, yes, that's it!
Servings: 2
Ingredients
- 2 fuyu persimmons
- 8 ounce mozzarella
- 1 bundle of basil
- serve with balsamic vinegar, kosher salt, black pepper, extra-virgin olive oil and shredded parmesan to taste
Instructions
- Thinly slice your ripe persimmon. We are super thinly slicing our persimmons in rounds, almost like a carpaccio. I find the mouthfeel with the cheese and basil works well this way. BUT, you can also just section off in quarters or wedges into bite-size chunks, and serve this way. Set your prepped and sliced persimmons or persimmon chunks on a platter or serving dish.
- Assemble! In between the rounds of persimmon, add a slice of mozzarella also in rounds (you can also just roughly tear), and place in between the persimmons, then take a few leaves of the fresh basil, and scatter over the salad.
- Finish off with salt, pepper, olive oil and balsamic vinegar. Shred parmesan cheese to finish and serve.
Nutrition
Calories: 554kcal | Carbohydrates: 59g | Protein: 26g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 90mg | Sodium: 713mg | Potassium: 607mg | Sugar: 1g | Vitamin A: 767IU | Vitamin C: 111mg | Calcium: 618mg | Iron: 5mg