Description
This refreshing Peach Caprese Salad elevates the classic Italian appetizer by swapping traditional tomatoes for sweet, summer-ripe peaches. The combination of juicy stone fruit, creamy buffalo mozzarella, and fragrant fresh basil creates a sophisticated harmony of flavors. Drizzled with a rich balsamic glaze and extra virgin olive oil, this vibrant dish offers a perfect balance of savory and sweet, making it an ideal light starter for any warm-weather gathering or outdoor brunch.
Ingredients
3 large ripe peaches
8 oz fresh buffalo or cow milk mozzarella
1 bunch fresh basil
2 tbsp balsamic glaze
2 tbsp extra virgin olive oil
Flaky sea salt to taste
Freshly cracked black pepper to taste
Instructions
Wash the peaches thoroughly under cool running water.
Slice the peaches into half-inch thick wedges, removing the pit.
Drain the mozzarella balls from the brine and pat dry.
Tear the mozzarella into bite-sized pieces if using large balls.
Arrange peach wedges and mozzarella pieces in an alternating pattern on a serving platter.
Distribute torn fresh basil leaves evenly over the fruit and cheese.
Drizzle the extra virgin olive oil over the platter.
Drizzle the balsamic glaze in a thin stream across the salad.
Season with flaky sea salt and cracked black pepper immediately before serving.
Notes
Select peaches that yield slightly to gentle pressure to ensure optimal ripeness. For the best flavor, serve at room temperature. Ensure you use an alcohol-free balsamic glaze that is strictly vinegar-based with no wine additives.
- Prep Time: 10
- Category: Lunch
- Method: Assembly
- Cuisine: Italian Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 30mg