Summer is finally here and I’m loving all the fresh fruit summer salads. This week I made a delicious Peach Caprese Salad and I’m all about it! It’s bright, refreshing, and oh so satisfying. It’s basically Summer in a bowl ☀️
What is Caprese?
A Caprese salad is traditionally made with fresh tomato, buffalo mozzarella, basil, olive oil, salt and pepper, and is thought to be a representation of the Italian flag. Today we’re mixing it up and swapping the tomatoes for peaches!
When to Buy Peaches?
While you can find peaches all year-round, they are sweetest June – August.
INGREDIENTS
- 3 Ripe Peaches, cut into wedges
- 8 oz Fresh Salted Mozzarella Boccancini or Ciliegine, drained, cut in half
- 5 Basil Leaves, torn or cut into ribbons (chiffonade)
- 1/2 cup Slivered Almonds
- 1 tbsp Balsamic Vinegar
- 1 tsp Olive Oil
- 1/2 tsp Flaky Sea Salt
- 1/4 tsp Ground Black Pepper
INSTRUCTIONS
Heat a small frying pan over medium heat. Add the almonds and toast for 2 – 3 minutes, stirring constantly. When cooked, the almonds will be slightly golden in color and fragrant. When done, immediately move the almonds into a small bowl and set aside. This will stop the cooking.
Place the peaches and mozzarella in a large mixing bowl.
Drizzle the balsamic vinegar and olive oil over and add the flaky sea salt and pepper. Toss to combine. Add the almonds and basil and gently toss.
Serve and enjoy! Good luck sharing this dish and not eating it all yourself.
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Peach Caprese Salad
Ingredients
- 3 Ripe Peaches cut into wedges
- 8 oz Fresh Salted Mozzarella Boccancini or Ciliegine drained, cut in half
- 5 Basil Leaves torn or cut into ribbons (chiffonade)
- 1/2 cup Slivered Almonds
- 1 tbsp Balsamic Vinegar
- 1 tsp Olive Oil
- 1/2 tsp Flaky Sea salt
- 1/4 tsp Ground Black Pepper
Instructions
- Heat a small frying pan over medium heat. Add the almonds and toast for 2 – 3 minutes, stirring constantly. When cooked, the almonds will be slightly golden in color and fragrant. When done, immediately move the almonds into a small bowl and set aside. This will stop the cooking.
- Place the peaches and mozzarella in a large mixing bowl. Drizzle the balsamic vinegar and olive oil over and add the flaky sea salt and pepper. Toss to combine. Add the almonds and basil and gently toss. Serve and enjoy! Good luck sharing this dish and not eating it all yourself.
