Peach Caprese Salad
Peach Caprese Salad
Rated 3.8 stars by 4 users
Author:
Olivelle
Servings
4
Prep Time
20 minutes
Cook Time
0 minutes
Say hello to the summer twist you didn’t know you needed! This Peach Caprese Salad takes the classic to a whole new level with juicy, sweet peaches and creamy mozzarella. It’s the perfect snack or side to bring some sunshine to any meal!
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Ingredients
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2 Peaches, sliced in rounds
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1lb Fresh Mozzarella Log, sliced in rounds
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½ cup Cherry Tomatoes, quartered
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1 Tbsp Sliced Almonds
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1 Tsp Basil Genovese Infused Olive Oil, for drizzling
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2 Tbsp Summer Peach White Barrel Aged Balsamic, for drizzling
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5 Leaves Basil, chiffonade cut
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¼ tsp Lime Fresco Infused Sea Salt
Directions
On a platter, arrange peaches and mozzarella, alternating slices. Top with tomatoes and almonds.
Garnish with a drizzle of oil, peach vinegar, fresh basil, and sea salt.
2 comments
Anonymous
I made this for my best friend and I and she said that she likes it better than the original Caprese Salad.
I marinated the tomatoes and basil in the olive oil for awhile and also grilled my peaches 1 minute on each side at 400 degrees.
Thank you for another amazing product.
I made this for my best friend and I and she said that she likes it better than the original Caprese Salad.
I marinated the tomatoes and basil in the olive oil for awhile and also grilled my peaches 1 minute on each side at 400 degrees.
Thank you for another amazing product.
Pam
It’s peach/cherry tomato/basil time here in the Great Plains, so I made this today, since I had all the ingredients on hand. I literally just finished eating a plate of this and had to share my review.
This Peach Caprese Salad was so good, but, really, it was the Basil Genovese olive oil and the Summer Peach Vinegar that just made the dish. I can’t imagine how one would make the salad without those two ingredients.
The first time I make a recipe, I follow it pretty much to the letter and then assess whether I’d make any changes. Today, I did let the cherry tomatoes and basil marinate in just a drizzle of peach balsamic vinegar and basil olive oil for awhile before I assembled the recipe. The only thing I will try next time will be to add a couple of twists of freshly cracked pepper over the top and see what happens. I used the big ball of fresh mozzarella, as called for in the recipe, but I might try Bocconcini next time, with the peaches cut into into bite-sized chunks.
Oh, just gather up the ingredients, make this dish, and enjoy it!
It’s peach/cherry tomato/basil time here in the Great Plains, so I made this today, since I had all the ingredients on hand. I literally just finished eating a plate of this and had to share my review.
This Peach Caprese Salad was so good, but, really, it was the Basil Genovese olive oil and the Summer Peach Vinegar that just made the dish. I can’t imagine how one would make the salad without those two ingredients.
The first time I make a recipe, I follow it pretty much to the letter and then assess whether I’d make any changes. Today, I did let the cherry tomatoes and basil marinate in just a drizzle of peach balsamic vinegar and basil olive oil for awhile before I assembled the recipe. The only thing I will try next time will be to add a couple of twists of freshly cracked pepper over the top and see what happens. I used the big ball of fresh mozzarella, as called for in the recipe, but I might try Bocconcini next time, with the peaches cut into into bite-sized chunks.
Oh, just gather up the ingredients, make this dish, and enjoy it!