Peach Caprese Salad
Peach Caprese Salad offers a delightful twist on the classic Italian favorite. It combines creamy fresh mozzarella with juicy ripe peaches, balancing sweet, savory, and tangy flavors for a refreshing summer dish.
Equipment
- Serving platter To arrange the layered slices for presentation
- Knife For slicing peaches, tomatoes, and mozzarella
- Paper towels To drain excess moisture from mozzarella
Ingredients
- 2 ripe peaches firm yet juicy, sliced into thin rounds
- 8 ounces fresh mozzarella or burrata drained and sliced into rounds similar in size to peaches and tomatoes
- 10 heirloom or cherry tomatoes sliced into thin rounds
- 15 leaves fresh basil leaves washed, for garnish and flavor
- 2 tablespoons extra virgin olive oil for drizzling
- 2 tablespoons balsamic glaze or aged balsamic vinegar for drizzling
- salt and freshly cracked black pepper to taste
Instructions
- Prepare the Ingredients – Wash peaches, tomatoes, and basil thoroughly. Slice peaches and tomatoes into even, thin rounds to ensure balanced bites and a beautiful presentation.
- Drain the Mozzarella – Remove excess moisture by draining fresh mozzarella or burrata on paper towels. Then slice into pieces similar in size to the fruit and tomato slices.
- Arrange the Salad – On a serving platter, alternate slices of peach, tomato, and mozzarella in an overlapping pattern. Scatter fresh basil leaves on top to add color and aroma.
- Season and Dress – Lightly sprinkle salt and freshly cracked black pepper over the salad. Drizzle with extra virgin olive oil followed by balsamic glaze or vinegar for a perfect sweet-tart finish.
- Serve Immediately – Present the salad right away to retain fresh textures and vibrant colors. It’s best enjoyed chilled or at room temperature for maximum flavor.
Notes
- Drain mozzarella well to avoid excess moisture and sogginess in the salad.
- Use ripe but firm peaches for the best texture and flavor balance.
- Assemble just before serving to maintain freshness and vibrant presentation.
- Store leftovers in an airtight container in the fridge and consume within 1 to 2 days.
- Salad is best served cold or at room temperature; avoid reheating.
- For dairy-free versions, substitute mozzarella with vegan cheese or marinated tofu.
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