Sweet summer peaches, fresh mozzarella and fresh basil leaves are a summery delicious flavor combination in this peach caprese salad. Fresh local peaches from Eastern Washington are abundant this time of year. And they’re perfect for this fresh and tasty peach caprese salad.
The caprese salad traditionally includes fresh tomato slices, fresh mozzarella and basil. It is one of my favorite summer salads when our garden tomatoes ripen. However, this peachy twist on the caprese is surprisingly delicious and pairs wonderfully with many of our favorite BBQ dinners. This makes it perfect for a summer appetizer or compliment to our dinner table. It’s refreshing flavor is perfect for hot sunny days.
The dressing on the peach caprese salad is simply drizzling a little extra virgin olive oil and balsamic glaze on top. You can also season the salad with a very light sprinkling of sea salt and freshly ground pepper if desired. For this peach caprese salad I used two large ripe peaches, 4 ounces of fresh mozzarella and a handful of fresh basil. This was enough for an appetizer for four people and filled a small platter easily. The mozzarella I use is from Bel Gioioso and called Ovolini or “egg sized” mozzarella. It can be found in the fine cheese section of your grocer’s deli. It has a soft and delicate texture and a creamy milky flavor.
Peaches are one of my favorite fruits. A fresh juicy peach always signals the height of summer for me. I love to look for ways to incorporate peaches into our snacks and meals. For this peach caprese salad, I decided to leave the skin on the peach. When peaches are very very ripe, the skin will slip off the peach very easily. It’s your choice whether to leave them on or not. To slice the peaches, I slice the peach right down the center to the stone inside the fruit and move the knife all the way around the whole fruit. Then, gently twist each side of the peach in opposite directions. The peach should separate easily this way from the stone if it is ripe. Next, simply slice the whole peach into fairly large slices.
The secret to making a fantastic caprese salad is to keep the majority of the slices of cheese and fruit somewhat even in size. And also to layer the ingredients alternating between fruit and cheese in a pleasing pattern. This can be straight up and down on the platter as pictured here or try a circle fanning out from the center. Use a high quality extra virgin olive oil and balsamic glaze for the dressing. It will produce a more pleasing and complementary flavor with the fruit and cheese.
If you like peaches, I think you’ll love this peach caprese salad. Give it a try and let me know your thoughts in the comments below.
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Peach caprese salad
Sweet summer peaches, fresh mozzarella and fresh basil leaves are a summery delicious flavor combination in this peach caprese salad.
- 2 large fresh peaches
- 4 oz Bel Gioioso Ovolini fresh mozzarella
- 1 handful fresh basil leaves (torn or cut into strips)
- 1 tbsp extra virgin olive oil
- 1 tbsp balsamic glaze
- 1 light sprinkling sea salt and freshly ground pepper (optional)
- Slice the peaches right down the center to the stone inside the fruit and move the knife all the way around the whole fruit. Then, gently twist each side of the peach in opposite directions. The peach should separate easily this way from the stone if it is ripe.
- Cut the whole peaches into slices.
- Cut the mozzarella into slices.
- Tear or gently cut the fresh basil into strips.
- On your platter, alternate and layer the peaches and the mozzarella in a pleasing pattern. Top it with the torn fresh basil.
- Drizzle the extra virgin olive oil and balsamic glaze all over the salad. Season with sea salt and freshly ground pepper if desired. Serve immediately.
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If the peaches are very ripe, you can remove the skins. They should slip off very easily. This is optional.
I recommend Bel Gioioso fresh mozzarella. Ovolini are large egg-sized mozzarella. You can find this in the fine cheese section of your grocer’s deli.