Peach Caprese Salad

Peach Caprese Salad

Prep Time 10 minutes
Cook Time 3 minutes
Author Talia Kornfeld


  • 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


  • 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.