Persimmon and Goat Cheese Caprese Salad

Serves 3 | Finish in 15 minutes

Soft, tangy chèvre, sugary persimmons, basil, and Litehouse Huckleberry Vinaigrette Dressing combine beautifully to make a delightful meal starter or, if you’re inclined, even a dessert.


3 large basil leaves, rinsed and spun dry 3 persimmons, very ripe, peeled and sliced 3 ounces chèvre, (goat cheese), frozen* and sliced into half-inch coins 3 small basil sprigs (pinched tops), for garnish 3 tablespoons of Litehouse Huckleberry Dressing (include a few whole huckleberries from the bottle of dressing for garnish as well)


1. Place each basil leaf on a salad plate. Arrange the persimmons and cheese slices on top of basil leaves. Drizzle Litehouse Huckleberry Vinaigrette Dressing over persimmons and cheese.

*Freezing the cheese about an hour before slicing will help the cheese to maintain its shape. Room temperature chèvre crumbles easily (but some cooks swear by dental floss for slicing room temperature or slightly chilled goat cheese).

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