Jennifer Alexander Ruple
Luscious peaches take center stage in this fruited version of the classic Caprese Salad. Paired with medallions of fresh mozzarella cheese and thinly sliced basil leaves, this salad is dressed with extra virgin olive oil, a sprinkle of salt and pepper, and finished with balsamic glaze. The sweet-savory combination makes it the ultimate summer salad.
- 2 medium size ripe peaches, sliced
- 12 slices of fresh mozzarella cheese
- 16 grape tomatoes, halved
- Fresh basil leaves
- Extra virgin olive oil
- Salt and freshly ground black pepper
- Balsamic glaze
On a large platter, scatter a dozen whole basil leaves. Alternate peach and mozzarella slices around the platter. Add tomatoes. Drizzle olive oil over peaches, mozzarella and tomatoes. Sprinkle with salt and pepper to taste. Finish with a generous drizzling of balsamic glaze then top with thin slices of basil.