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5 from 1 vote

Persimmon Salad with Pomegranate, aka Autumn Caprese Recipe

There is no absolute right or wrong way to arrange the ingredients on the platter. However, some ways are righter than others. I like to keep each of the ingredients generally together, and everything arranged in rainbow-ish order. Tossing everything into a bowl probably works, too. It's a salad, ffs.
serves 2 as a light main or 4 as a starter
Course: Salad
Cuisine: Mediterranean
Keyword: caprese, persimmon, pomegranate
Servings: 4 servings


  • 4-6 cups wild arugula or other bitter green to balance the sweet and tart
  • 1 cup Pomegranate Salsa [recipe]
  • 2 Fuyu persimmons 1 peeled and cut into wedges, the other sliced laterally into thin rounds
  • 1 large ball of fresh mozzarella cheese sliced into ¼-inch wide rounds
  • 2 tablespoons California extra virgin olive oil plus more to taste
  • juice of half a lemon
  • flaky sea salt fresh cracked black pepper to taste
  • optional: 2-4 ounces prosciutto pomegranate molasses


  • Place wild arugula or other bitter greens on serving platter or shallow bowl. Arrange alternating slices of persimmon and mozzarella over the arugula, adding a leaf of arugula or baby spinach in between.
  • Arrange peeled persimmon wedges and prosciutto if using, around the persimmon/mozzarella. Spoon Pomegranate Salsa onto platter. Drizzle everything with olive oil, lemon juice, and sea salt.
  • Pomegranate molasses is a thick syrup made from reduced pomegranate juice and lemon juice. It kind of works in this recipe the way a balsamic glaze would work on a tomato-based Caprese.
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