Recipe Time: Peach & Tomato Caprese Salad

Where have I been that I only recently tasted this peachy salad for the first time?

Wow, what a flavorful way to gobble up those Palisade peaches (if you’re a Colorado local, that is). This salad is sweet, savory and luxurious thanks to the mozzarella. You won’t even need dessert!

In this recipe, adapted from several others, I use bite-sized mozzarella balls because they’re quick, easy and look great on the plate. But you can absolutely slice a larger hunk of mozzarella or buffalo mozzarella. As well, I use a large tomato, sliced (homegrown, if I’m lucky.) You can easily substitute cherry or grape tomatoes, halved.

This summery salad pairs well with grilled chicken.

Photo: What’s Gaby Cooking

Ingredients

• 2 ripe peaches, sliced into thin wedges

• 2 large- or 3 medium-sized tomatoes, sliced 1/2" thick, or about 20 grape tomatoes, halved

• 1 large handful basil leaves (about 30 leaves)

• 1/4 red onion, sliced thin in 1-inch segments

• ~ 2 T extra virgin olive oil

• 1-2 T reduced balsamic vinegar

• sea salt & pepper to taste

Instructions

Arrange the tomato slices on a large plate. Then layer on the peaches, half the basil leaves, red onions, mozzarella balls, and then the remaining basil leaves.

Separately, drizzle on the olive oil and balsamic vinegar. Finish with salt & pepper, to taste. Serve!

This summery salad pairs well with grilled chicken.

Serves: 4