During summer, I like to use the fresh ingredients I receive weekly from my local food share, and that's how I created this peach Caprese salad. I use large balls of mozzarella torn into pieces, but you could use smaller mozzarella pearls. —Mounir Echariti, Mendham, New Jersey
Peach Caprese Salad Tips
Can you use white balsamic vinegar or balsamic reduction instead of balsamic vinegar?
If you want to make this peach Caprese salad your own, you can try using white balsamic vinegar instead of regular balsamic vinegar, which isn't quite as sweet. Or, you can up the sweetness in this peach Caprese salad by using a balsamic reduction. Balsamic reduction is a bit thicker than balsamic vinegar, so be light- handed with it the first time you try it. You can always add more!What can you serve with peach Caprese salad?
This fresh and summery peach Caprese salad is very versatile. It can be served as a light main dish, or as an appetizer or side dish. If you want to serve it as a side, try pairing it with your favorite grilled meat along with some fresh grilled sweet corn.How do you store peach Caprese salad?
One of the most enticing parts of any Caprese salad is its freshness. While you can cut the peaches a few hours ahead of time to save a few minutes later, the salad itself is best assembled immediately before serving. If you can't get enough fresh mozzarella, tomato and basil, try more of our Caprese recipes.—Lauren Pahmeier, Taste of Home Associate Editor
Ingredients
- 4 ounces fresh buffalo mozzarella cheese
- 2 cups torn leaf lettuce
- 1 medium peach, cut into wedges
- 1 large heirloom tomato, cut into wedges
- 1/2 cup loosely packed basil leaves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon flaky sea salt
- 1/8 teaspoon coarsely ground pepper
Directions
- Tear mozzarella into large pieces. On 2 large plates, arrange lettuce, peach wedges, tomato wedges, mozzarella and basil. Drizzle with oil and vinegar; sprinkle with salt and pepper.
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