Persimmon Caprese Salad – What’s Gaby Cooking

Persimmon Caprese Salad – get into it!

Hands down my favorite fall salad - meet the Persimmon Caprese Salad from (@whatsgabycookin)

I have a confession. I’ve become a total hoarder. Not in the usual sense, but in the sense that when I go to the farmers market I will buy an entire flat (that’s about 15 lbs) of persimmons in fear that I might run out during the week. Which means 2 things. 1: I’m getting my daily allotment of fruit without a problem. 2: I’ve been putting persimmons in EVERYTHING.

Cocktails, desserts, salsa, salads… you name it. I can’t be stopped.

My absolute favorite currently is this Persimmon Caprese Salad. Swap out those summer tomatoes for some big chunks of persimmons and add a few toasted garlic croutons on top for good measure and you’re done. That’s it. That’s all she wrote. Make it – you won’t be disappointed! And put it on your Thanksgiving menu while you’re at it – people will be obsessed.

Persimmon Caprese Salad


  • 4-5 ripe fuyu persimmons, cut into wedges
  • 6 ounces fresh burrata, torn into pieces (or fresh mozzarella)
  • 1 1/2 cup homemade croutons
  • fresh basil leaves
  • reduced balsamic for drizzling
  • pomegranate seeds to garnish
  • kosher salt and freshly cracked black pepper


  1. Arrange the persimmons and the fresh burrata on a serving dish.
  2. 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.
  3. Add pomegranate seeds for color and serve immediately


Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

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