This salad is genius. It’s similar to a traditional Caprese salad, but instead of tomatoes, it’s got ripe persimmons. Fall perfection.
Gaby’s Fall Caprese Salad has it all—sweet, salty, creamy, and crunchy. YUM. This salad should be a staple dish all fall long.
3 ripe fuyu persimmons, cut into wedges
4 ounces fresh mozzarella, cut into 1-inch pieces
½ cup freshly made croutons
10 basil leaves
Balsamic crème/balsamic reduction for drizzling
½ cup pomegranate seeds
Kosher salt and freshly cracked black pepper
1. Arrange the persimmons and the fresh mozzarella on a serving dish.
2. Evenly distribute the croutons and basil leaves around the dish.
3. Season the mixture with salt and pepper. Drizzle about 1 tablespoon of balsamic crème on top, and sprinkle with pomegranate seeds.
4. Serve immediately.
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