Pluot, Green Tomato and Mozzarella Salad with an Agrodolce Vinaigrette

Summary: This is a perfect combination of sweet, tangy and creamy and also makes wonderful use of incredible summer produce.

Yield2-4 portions, depending on serving size


  • 1 ball best-quality mozzarella (buffalo mozz if you can find it)
  • 2 pluots, washed, seeded and cut into thin wedges
  • 2 small-medium ripe green tomatoes (I used Green Zebras), washed and sliced into thin wedges
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons agrodolce vinegar (I use Katz Late Harvest Sauv Blanc; if you can't find agrodolce, use sherry vinegar)
  • ½ - ¾ teaspoons orange blossom honey (or another nice, bright honey)
  • several good grinds of black pepper
  • 6-8 fresh basil leaves, cut into ribbons


On a serving platter, place the ball of mozzarella. You can slice into or leave it whole.

Over and around it, gently toss the pluot and green tomato wedges.

In a small bowl, whisk together the olive oil, vinegar and honey. Pour some of it over the salad- you probably won't use it all.

Grind fresh pepper all over the salad, sprinkle with the basil ribbons and enjoy.

My rating 5 stars:  ★★★★★ 1 review(s)

Recipe by Em-i-lis