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5 from 1 vote

Persimmon Caprese Salad

When tomatoes are no longer in season and you want a caprese.... PERSIMMON caprese salads are the way to go!
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Salad
Cuisine: Mediterranean
Servings: 6 people
Author: Gaby Dalkin

Ingredients

  • 4-5 ripe fuyu persimmons cut into wedges
  • 6 ounces fresh burrata torn into pieces (or fresh mozzarella)
  • 1 ½ cup homemade croutons
  • fresh basil leaves
  • reduced balsamic for drizzling
  • pomegranate seeds to garnish
  • kosher salt and freshly cracked black pepper

Instructions

  • Arrange the persimmons and the fresh burrata on a serving dish.
  • 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.
  • Add pomegranate seeds for color and serve immediately

Notes

I like to buy persimmons while they are still very hard and allow them to ripen on my counter. I always look for super orange, smooth and blemish free persimmons that have just a slight bit of a give. The green leaves on top should still be attached and look fresh.

Nutrition

Calories: 244kcal | Carbohydrates: 43g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 20mg | Sodium: 53mg | Potassium: 357mg | Fiber: 0.4g | Vitamin A: 198IU | Vitamin C: 74mg | Calcium: 186mg | Iron: 3mg