Peach Caprese

It’s late July and produce in my neck of the woods are getting to their peak, the best time to enjoy all those summer produce. Peach Caprese is an American take on the classic Italian Caprese Salad. Juicy peaches, sun ripened tomatoes, fresh mozzarella combined with balsamic vinaigrette makes this a salad must have before the peaches are gone. I added a not so hot chilli to give it some heat and extra flavor. Make this salad to accompany a main meal like pasta or rice dish, have it as an appetizer served in small dishes or it’s good on its own for a light lunch.

Peach Caperese

INGREDIENTS

• 2 lbs heirloom tomatoes, cut into 1-inch rounds
• 2-3 fresh peaches, I used a combination of yellow and white
• 1/2 cup loosely packed fresh basil, torn or left whole if the leaves are small
• 6- 8 oz fresh mozzarella ball, cut into 1-inch rounds, freeze them for 20-30 minutes to easily slice them
• 1 garlic clove, minced
• 1 tablespoon maple syrup
• 1/4 cup balsamic vinegar or white balsamic vinegar for milder flavor
• 3 tablespoons really good cold pressed e.v olive oil
• Sea Salt as needed
• lots of cracked pepper
• 1 mild to hot red pepper, optional
• extra flaky salt and cracked pepper, optional
• edible flowers, optional ( these are not edible flowers I placed them for just prettiness.

1. In a small bowl, whisk together the vinegar, garlic, maple syrup, olive oil and salt until fully incorporated. 
2. Pour it over the cut peaches, tomatoes and allow it to sit in the dressing for about 10 minutes.
3. On a large platter neatly arrange the peaches tomatoes, basil and mozzarella. 
4. Sprinkle with extra flaky sea salt & freshly ground pepper to taste.