An Easy and Delicious Twist on a Classic: Plum and Figs Caprese Salad

Tomorrow is the first day of fall, and we’re still feeling the warmth of summer in the air. Instead of diving straight into heavier comfort foods, I’m inspired by a fresh, light, and vibrant dish—Plum and Figs Caprese over a bed of spinach and basil. This dish, a twist on the classic Caprese, takes cues from Elizabeth Poett’s elegant approach to using seasonal ingredients in her book The Ranch Table Cookbook.

While tomatoes may be a Caprese staple, plums and figs bring a new dimension of flavor. The juicy sweetness of late-season plums and figs contrasts beautifully with creamy mozzarella, while a base of spinach and basil adds freshness to every bite. This isn’t just any salad—it’s a celebration of the overlap between summer and fall.

This take on Caprese is not only visually beautiful, but it's also the perfect way to embrace the warmth of early fall without diving into heavier dishes just yet. The plums and figs offer a taste of late summer’s sweetness, while the mozzarella adds a creamy richness. Paired with the peppery basil and fresh spinach, it’s a symphony of flavors that keeps things light and refreshing.

So, as we welcome fall with warmer temps, this dish lets you hold onto those summer vibes just a little longer. Whether enjoyed as a light lunch or an elegant appetizer, this Plum and Figs Caprese is a beautiful way to celebrate the start of the season.

Happy fall, everyone! 🍂

Yield: 5
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Plums and Figs Caprese Salad

Plums and Figs Caprese Salad

Ingredients

  • 3-4 ripe plums, sliced
  • 6-7 figs, quartered
  • 5 slices of fresh mozzarella
  • 4 cups loosely packed baby spinach
  • 1 cup loosely packed fresh basil leaves
  • 1/4 cup olive oil
  • 1/4 lemon juice
  • Sea salt & cracked black pepper to taste
  • Salt flakes (optional)
  • Balsamic reduction (or vinegar)

Instructions

  1. 1. **Arrange the bed of greens**: Start with a generous handful of baby spinach and layer on fresh basil leaves. These greens will be the base of your Caprese.
  2. 2. **Layer the plums and mozzarella**: Slice ripe plums and alternate them with chunks of fresh mozzarella over the spinach and basil.
  3. 3. **Drizzle and season**: Lightly drizzle with good olive oil, then follow with a few drops of balsamic reduction. Sprinkle with sea salt and cracked pepper to taste. For an added crunch, toss in toasted pine nuts.
  4. 4. **Serve & enjoy**: This is a light dish that pairs perfectly with a crisp white wine or a sparkling water with lemon.
  5. **Why It’s Perfect for a Warm Fall Day**: