Plum Caprese with White Balsamic Vinaigrette

Plum Caprese with White Balsamic Vinaigrette | Food & Nutrition Magazine | Volume 10, Issue 4
Photography by David Raine | Food styling by Kim Hartman | Prop styling by Michelle Wilkinson

Traditional caprese gets a makeover with added plums, mint and white balsamic vinaigrette, tossed together and served like salad.

SERVING SIZE: 1 cup (161 grams)
PREP TIME: 15 minutes


  • 4 ripe plums, pitted and diced
  • 1 pint cherry tomatoes, halved
  • 1 8-ounce container cherry-sized fresh mozzarella balls, drained and each ball halved
  • 12 fresh basil leaves, sliced thin
  • 8 fresh mint leaves, sliced thin
  • ¼ cup (57 milliliters) white balsamic vinegar
  • 2 tablespoons (31 milliliters) olive oil
  • 2 teaspoons (18 milliliters) honey
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon kosher salt
  • Pinch black pepper


  1. Place plums, tomatoes, mozzarella, basil and mint in a large mixing bowl.
  2. In a separate bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, salt and pepper.
  3. Pour vinaigrette over the salad and toss gently to combine.
  4. Transfer salad to a serving bowl and enjoy immediately.

NUTRITION PER SERVING: 224 calories, 16g total fat, 7g saturated fat, 32mg cholesterol, 154mg sodium, 12g carbohydrate, 1g fiber, 5g sugar, 9g protein, NA potassium, NA phosphorus

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Jen Plaggemars
Jen Plaggemars is a registered dietitian and private chef based in Holland, MI, and owner of Chef Jen LLC. She blogs at