Persimmon Caprese Salad
Sliced persimmons are layered with fresh mozzarella for this Persimmon Caprese Salad. Toasted walnuts, microgreens, and a kale pesto vinaigrette complete this fall version of a traditional caprese salad.
This post may contain affiliate links. Please see our disclosure policy.
This is my fall take on a summer favorite, the caprese salad. This Persimmon Caprese Salad swaps tomatoes with seasonal persimmons, which slice like an apple when slightly firm. Their sweetness is a great balance for the cheese and the acidic dressing.
I make this persimmon salad often when the fruit is in season, starting each October. It’s such a favorite that it was chosen to be featured on a Studio13 Live segment in Seattle.
While you can use any pesto for the pesto vinaigrette, I prefer to use my kale pesto recipe. It’s a great fall flavor combination and balances out the sweetness of the fruit.
Ingredients for This Persimmon Salad
Along with fuyu persimmons and fresh mozzarella, this simple persimmon salad layers microgreens and toasted walnuts onto a platter. For the vinaigrette, you’ll need pesto, lemon, mustard, maple syrup, olive oil, and seasonings.
Find the full list of ingredients and quantities in the recipe card below.
Serving Suggestions & Substitutions
You can mix and match this persimmon caprese recipe to make it your own. Here are a few ideas to explore:
- Use toasted pecans instead of walnuts
- Layer the persimmon and mozzarella slices on a bed of baby kale
- Drizzle on some pomegranate syrup and sprinkle with fresh pomegranate arils
Add this salad to your Thanksgiving menu for a lighter, brighter salad or side dish. It works well for any fall meal where you need to add brightness and color to the table.
Persimmon Caprese Salad
Ingredients
- 3 fuyu persimmons, sliced
- 16 ounces fresh mozzarella, sliced
- 3 tablespoons kale pesto, or other pesto
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 teaspoons stone-ground mustard
- 2 teaspoons maple syrup
- 3 tablespoons olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ½ cup toasted walnuts
- 1 cup microgreens
Instructions
- Alternate slices of persimmon and fresh mozzarella in a wreath-shaped pattern on a round, lipped plate. Set aside.
- Make the vinaigrette. Add pesto, lemon zest, lemon juice, stone-ground mustard, maple syrup, olive oil, salt and pepper to a jar. Secure the lid and shake vigorously for 20 to 30 seconds, until well combined.
- Spoon dressing onto the persimmon and mozzarella slices. Top with toasted walnuts and microgreens. Serve.
Notes
- Use more firm fuyu persimmons for best results. You also can slice them using a mandoline for even slices.
- Store extra dressing in an air-tight container in the refrigerator for up to a week.
Like this? Leave a comment below!
This recipe is the perfect use for persimmons!
Such a brilliant recipe!