Gaby's Fall Persimmon Caprese Salad

This salad is genius. It's similar to a traditional caprese salad, but instead of tomatoes it's got ripe persimmons. FALL perfection.

Gaby's Fall Caprese Salad has it all-- sweet, salty, creamy, and crunchy. YUM. This salad dish should not only be on your Thanksgiving table, but it should be a staple dish all fall-long.



  • 3 ripe fuyu persimmons, cut into wedges
  • 4 ounces fresh mozzarella, cut into 1 inch pieces
  • 1/2 freshly made croutons
  • 10 basil leaves
  • balsamic creme / balsamic reduction for drizzling
  • ½ cup pomegranate seeds
  • kosher salt and freshly cracked black pepper


1. Arrange the persimmons and the fresh mozzarella on a serving dish.

2. Evenly distribute the croutons and basil leaves around the dish.

3. Season the mixture with salt and pepper. And drizzle about 1 tablespoon of balsamic creme on top and sprinkle with pomegranate seeds.

4. Serve immediately.

 Make this recipe, instagram it, and make sure to tag @howyouglow // #howyouglow // @whatsgabycookin

Photography by: Sasha Young