Plum and cherry caprese with basil oil

Stone fruit is a sensational stand-in, or dance partner, in any salad where tomato is usually the hero. Team it with some verdant basil oil and creamy buffalo mozzarella, and you’ve got a twist on a classic caprese, where every bite is a surprise and delight.


  • 8-10 ripe plums sliced into discs or wedges
  • 4-5 large tomatoes sliced into discs
  • 200 g cherry tomatoes halved
  • 200 g cherries halved and pitted
  • 1-2 Buffalo mozzarella balls
  • Fresh basil leaves for garnish


  • Arrange plums, tomatoes and cherries together on a platter
  • Tear mozzarella into chunks and place artfully around the place.
  • Finish with a drizzle of basil oil, a crack of pepper and a sprinkle of salt flakes.