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Kalyn's Kitchen

Caprese Salad with Apricots

My brother Rand is a pretty talented cook, even when he’s not spontaneously being a guest blogger on Kalyn’s Kitchen. This unique version of Caprese Salad was something that Rand came up with when I was visiting him in Venice Beach in June. It was not only delicious, but adding the apricot slices to the tomatoes makes it more nutritious than the traditional Caprese Salad.

Apricots are one of The World’s Healthiest Foods, which makes this recipe perfect for ARF/5-A-Day at Sweetnicks, the food blog event where Cate encourages us to eat more vegetables, fruits, and anti-oxidant rich foods. Check later tonight at Sweetnicks to see some other healthy offerings.

Caprese Salad with Apricots
(original recipe by Rand, adjust amounts for the number of servings you need)

Ingredients:
sliced tomatoes (smaller tomatoes will match the size of the apricots better)
apricots, pits removed and cut into slices
slices of fresh mozzarella
basil leaves, washed and dried
extra virgin olive oil
best quality balsamic vinegar
salt and fresh ground black pepper to taste

Instructions:
Slice tomatoes about 1/2 inch thick and arrange on serving platter. Place a slice of apricot on top of each tomato, cut side up. Put a slice of fresh mozzarella on top of the apricots, with a couple of fresh basil leaves on top of the mozzarella. Drizzle olive oil and balsamic vinegar over, season with salt and fresh ground black pepper, and serve.

South Beach Suggestions:
This would be a great salad for phase two or three of the South Beach Diet, but consider the apricots when you plan your meals for the rest of that day. Three apricots have 12 carbs, of which 9 grams is sugar, and are considered a medium food on the glycemic index.

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15 comments on “Caprese Salad with Apricots”

  1. What if apricots are not in season in the Midwest as I want to take to Thanksgiving dinner 

    • Funny you would ask, since this recipe was by my brother Rand and he’s visiting for Thanksgiving. I asked him and he recommended persimmons. Or if you can’t find those most any fruit that can be sliced would work.

  2. Rapunzel, will pass on the feedback to Rand. I loved this when he made it for me.

  3. Those look amazing! I just bought a flat of apricots at Costco, heading back now to pick up those mozzarella pearls! A perfect summer treat, thank you!

  4. Sher, Diane, Mooncrazy, thanks for the nice comments.

    Genie, I’ll let Rand know you liked it. It’s very fun to have a baby brother who’s one of your best friends!

  5. Kalyn, by the way, I wanted to report in that I served this to guests on Monday night…WOW. I already loved caprese salad (could eat it EVERY DAY in the summer), but the addition of the apricots really made a difference. It made everything so much sweeter, but in a subtle way. Wonderful stuff.

    Thanks to you for posting the recipe and to Rand for the inspiration!

    Genie
    The Inadvertent Gardener

  6. I didn’t think you could improve on caprese but this looks great. Can’t wait to serve this to guests.

  7. Wow! This looks stunning!
    I’m definately going to try it out …

    🙂

  8. That looks so good and it’s very pretty to look at as well. Yum.

  9. Genie, it was fab.

    Patl, glad you liked the pictures. I actually hate showing myself on the blog, but I’m working on overcoming it!

    BNA, how lovely to be drowning in apricots!

    Rorie, hope you like it.

    Marilyn, you too!

    Everyone, my new Bon Appetit came today and they had something similar to this, only with slices of peach, which I bet is also good. Just proves there are no new ideas.

  10. Ooooo–looks delicious. An interesting take on the caprese. I recently discovered lovely apricots at the local grocer; I will have to try this soon!

  11. I am making this immediately – genius! – Rorie http://www.zutalors.typepad.com

  12. Wow — that’s brilliant! I’ll be sure to let Devorit know, since they’re drowning in apricots.

  13. The Huz is a huge caprese fan, and we hope to have some of our own tomatoes and basil one of these days. When we do, you can be sure we will add some apricot slices (or chunk some in with a mixed caprese) to see if we enjoy it as well as you did. Thanks, Kalyn.

    And thanks for the pictures of you on vaca, it was fun to see you!

  14. Wow — what a great idea to jazz up the traditional caprese salad! It’s amazing how one simple ingredient can make such a difference.

    I’m definitely trying this at some point this summer.

    Genie
    The Inadvertent Gardener

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