Peachy keen

Caprese salads are classic — but what if had peaches instead of tomatoes?

Peach Caprese (c) Amy Neunsinger
Peach Caprese (c) Amy Neunsinger

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 — plus the subtle tang of white balsamic vinegar?


PEACH CAPRESE

1/2 cup white balsamic vinegar

1/4 cup extra virgin olive oil

2 white peaches, chilled

2 yellow peaches, chilled

2 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.

Magnolia Table