Persimmon Caprese Salad

Persimmon Caprese Salad – get into it!

Hands down my favorite fall salad - meet the Persimmon Caprese Salad from (@whatsgabycookin)

I have a confession. I’ve become a total hoarder. Not in the usual sense, but in the sense that when I go to the farmers market I will buy an entire flat (that’s about 15 lbs) of persimmons in fear that I might run out during the week. Which means 2 things. 1: I’m getting my daily allotment of fruit without a problem. 2: I’ve been putting persimmons in EVERYTHING.

Cocktails, desserts, salsa, salads… you name it. I can’t be stopped.

My absolute favorite currently is this Persimmon Caprese Salad. Swap out those summer tomatoes for some big chunks of persimmons and add a few toasted garlic croutons on top for good measure and you’re done. That’s it. That’s all she wrote. Make it – you won’t be disappointed! And put it on your Thanksgiving menu while you’re at it – people will be obsessed.

Persimmon Caprese Salad

Yield: Serves 6-8

Persimmon Caprese Salad


  • 4-5 ripe fuyu persimmons, cut into wedges
  • 6 ounces fresh burrata, torn into pieces (or fresh mozzarella)
  • 1 1/2 cup homemade croutons
  • fresh basil leaves
  • reduced balsamic for drizzling
  • pomegranate seeds to garnish
  • kosher salt and freshly cracked black pepper


  1. Arrange the persimmons and the fresh burrata on a serving dish.
  2. Evenly distribute the croutons and basil leaves around the dish. Season the mixture with salt and pepper. And drizzle about 1 tablespoon of reduced balsamic on top.
  3. Add pomegranate seeds for color and serve immediately

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

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    1. This happily reminds me of the simple and delicious salads that we had while in France and Switzerland last month in September. It is less about the “greens” and more about the fruits of the season than we have here at home in our salad. And The burrata is a must for hitting it “outta the park.”

  1. Alright, so this may be a stupid question…but what do persimmons taste like?? Is their texture more like an apple or a tomato? I’ve only just started seeing them in stores around me this year, but I’ve hesitated about throwing them into my cart because I just don’t know what I’m getting myself into!

    1. the texture is similar to an apple – but a different flavor! They are sweet and delish and you should totally give one a try 🙂

  2. This may be a silly question, but what do persimmons taste like?? Is their texture more like an apple or a tomato? This year is the first time I’ve ever seen them in my grocery store, but I’ve been a little hesitant to pick some up because I didn’t know what I was getting myself into!

    1. haha sorry that I seem to have posted twice…apparently I’m just so curious about persimmons that I can’t work the computer this morning 🙂

  3. I love permissions. I’ve only eaten them on their own. I was so excited to find your recipe. I am definitely go try it. Yum, can’t wait.

  4. What a great new twist on a caprese salad! I will be looking for persimmons at my market this weekend. It looks so beautiful and delicious!

  5. This is literally the prettiest persimmon dish I’ve ever seen. Literally. 😉

    By the ways, I have never tried a persimmon! Don’t judge… I live in Chicagoland and we don’t get those thingamajiggers around these parts. 🙂

  6. Just made this for lunch and it was amazing. Even the other half, who is not a huge fan of persimmons, enjoyed it. I used raspberry infused balsamic vinegar as a dressing – yummy!

  7. What a great idea! Always looking for new ways to use persimmons. Can’t wait to try this!

  8. This just screams fall deliciousness! You have turned me onto persimmons! I am always interested in new ways to incorporate them into dishes.

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  10. I spotted my first persimmons at the market this week! Can’t wait to try out this recipe!

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