There is only one authentic Insalata Caprese and it originated in Capri, Italy. Traditionally, tomatoes are used in the infamous dish.
Since it is peach season and I have an abundance of the fruit, I thought this would be a delicious twist on a classic. I swapped out the tomatoes for peaches and in place of the red balsamic I used a Sicilian white lemon balsamic. If you have a profusion of peaches you may also enjoy a refreshing Bellini
with a small bite of peach and prosciutto bruschetta, and if you’re in the mood for something sweet, a slice of peach crostata or a frozen peach creamsicle might hit the spot.
- Peaches and/or nectarines, peeled, sliced
- Fresh mozzarella, sliced
- Extra-virgin olive oil (Delicate)
- White balsamic vinegar
- Fresh basil, julienne
- Sea salt, course
- Black pepper, freshly ground
- Place the peaches and the mozzarella in a shallow bowl and drizzle with olive oil and balsamic. Scatter the basil over the fruit and cheese. Season with a bit of salt and a few grinds of pepper.