Caprese salad is a go-to side this time of year when tomatoes and basil are in season. But what about substituting peaches for a pop of orange — and a touch of sweetness — to lure in the kids?
PEACH CAPRESE
- 1/2 cup white balsamic vinegar
- 1/4 cup extra virgin olive oil
- 2 white peaches, chilled
- 2 yellow peaches, chilled
- Two 4-ounce fresh mozzarella balls, preferably water-packed
- 10 fresh basil leaves, torn
- 1 teaspoon flaky salt
- 1 teaspoon freshly ground black pepper
- Combine the vinegar and oil in an 8-ounce screw-top jar and shake well.
- Refrigerate until well chilled. (Dressing can be made ahead and stored in the fridge for up to a week.)
- Remove the pits from the peaches and cut them into half-inch-thick slices or wedges.
- Drain the mozzarella (if water packed) and pat it dry. Use a sharp knife to cut the cheese into 1/4-inch slices.
- Arrange the peaches and mozzarella on a serving platter.
- Scatter the basil leaves on top, drizzle over the dressing and sprinkle the flaky salt and pepper on top.
- Serve immediately.
Adapted from Magnolia Table: A Collection of Recipes for Gathering by Joanna Gaines. Copyright 2018. Reprinted with permission from William Morrow, an imprint of HarperCollins Publishers.
