Plum Caprese Salad

Plum Caprese Salad
  • 8 servings
  • 0:10 Preparation
  • 0:10 Cooking
  • 0:20 Total Time


Add all
  • pomegranate drizzle :

  • 1/2 cup
    (125 mL)

    pomegranate juice

  • 2 Tbsp.
    (30 mL)

    white balsamic vinegar

  • 1/2 tsp.
    (2 mL)


  • caprese salad

  • 2

    black plums, pitted and thinly sliced

  • 1

    yellow plum, pitted and thinly sliced

  • 8 oz
    (250 g)

    ball fresh mozzarella, thinly sliced

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 2 Tbsp.
    (30 mL)

    snipped fresh basil

  • 1 tsp.
    (5 mL)

    grated lemon zest


To make pomegranate drizzle; place pomegranate juice in a saucepan and simmer over medium heat for about 10 minutes until reduced to 2 Tbsp. (30 mL.)

Stir in vinegar and sugar; cover and chill until ready to use.

To prepare salad; arrange plum slices alternately with mozzarella on a platter.

Drizzle with chilled pomegranate mixture and olive oil; sprinkle with basil and lemon zest.

Serve as a salad or as an appetizer with grilled baguette slices.

Source : California Pêches - Prunes - Nectarines

Source: California Pêches – Prunes - Nectarines

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007