Fresh Peach Caprese

Fresh Peach Caprese

 

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.

Ingredients:

  • 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
  1. 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.
Fresh Tomato & Cheese Tart
Shaved Zucchini Salad
Menu