Fresh and Healthy Summer Peach Caprese Salad
A Classic Italian Caprese salad has three components: fresh tomatoes, mozzarella and basil. This is a fun twist, using peaches instead of tomato. It's a delicious combination of sweet and savory.
Servings 4
Ingredients
VINAIGRETTE:
- Juice and zest of 1 lime
- 1 tablespoon white balsamic vinegar Champagne or white wine vinegar will do
- 4 tablespoons extra virgin olive oil
- 1 tablespoon honey or to taste
- 1/4 teaspoon coarse black pepper or to taste
- 1/2 teaspoon coarse salt
- SALAD:
- 4 ounces tiny water-packed mozzarella cheese balls
- 4 ripe peaches unpeeled, each cut into eight wedges
- 6 to 8 large fresh basil leaves
- 3 tablespoons fresh mint leaves torn into pieces, optional
Instructions
- Prepare the vinaigrette by combining the ingredients in a glass jar with a screw top lid. Shake well to combine and set aside.
- NOTE: I don't measure when I made vinaigrette, and just pour and measure into a bowl. Either way will do, but taste and adjust the seasoning to your own liking.
- Cut cheese into 1-inch pieces (or leave whole if they are small balls) and gently toss with the peaches.
- Add the vinaigrette and toss again gently.
- Layer the basil leaves, then roll into a cigar shape. Slice thin (you just performed a "chiffonade" cut).
- Add a little freshly ground black pepper and the basil and the optional mint pieces. Serve right away.
Notes
Recipe source: Adapted from My Carolina Kitchen