Description
Bursting with the flavors of summer this fresh peach Caprese salad elevates tomatoes, basil, and fresh mozzarella cheese to beautiful fruity heights.
Ingredients
Scale
- 1–2 large ripe peaches, peeled, pitted, and cut into thin wedges, (about 1 cup)
- 3–4 large ripe tomatoes, thinly sliced or cut into thin wedges (about 2 –2–1/2 cups)
- 1 bunch fresh basil leaves (remove the stems), (about 1/2 cup)
- 8–12 ounce ball of fresh mozeralla, sliced into 1/8 – 1/4” thick slices
Balsamic Glaze
- 1 cup balsamic vinegar
- 2–3 tablespoons honey
- Extra virgin olive oil for drizzling
- Kosher salt
- Freshly ground black pepper
Instructions
- In a small saucepan, over medium-low heat, stir the balsamic vinegar and 2 tablespoons honey together and bring to a simmer.
- Check the liquid level with a spoon or spatula and simmer until the vinegar has reduced by half. Stirring occasionally.
- Remove from the heat and let cool.
- Check the taste and add additional honey to your taste preference. The glaze should be the consistency of thick maple syrup.
- Store the remaining glaze in an airtight container in the pantry or refrigerator. (You will use about 2 tablespoons balsamic reduction for this salad.)
- Peel and slice the peaches into wedges.
- Remove the core and slice or wedge the tomatoes.
- Slice the mozzarella cheese.
- Arrange the peach, tomato, mozzarella and basil leaves on a shallow platter or individual salad plates.
- Drizzle the peach caprese salad with balsamic reduction and finish with a drizzle of good olive oil, then kosher salt and freshly-ground black pepper.
- Serve and bask in the compliments of this fresh summer salad.
