Peach Caprese Recipes

PEACH CAPRESE SALAD

Steps:

• Arrange 8 ounces sliced fresh mozzarella, 2 sliced heirloom tomatoes and 2 sliced peaches on a platter. Drizzle with 3 tablespoons olive oil and 1 tablespoon white balsamic vinegar. Season with salt and pepper and top with fresh basil.

PEACH CAPRESE

Steps:

• In an 8-ounce screw-top jar, combine the vinegar and oil. Screw on the lid and shake well. Refrigerate until well chilled. The dressing can be made ahead and stored in the jar in the refrigerator for up to 1 week.
• Remove the pits from the peaches and cut them into 1/2-inch-thick slices or wedges. Drain the mozzarella if necessary and pat it dry. Use a sharp knife to cut it into 1/4-inch-thick slices.
• On a serving platter, decoratively arrange slices of the white peaches, yellow peaches, and mozzarella. Scatter the basil leaves on top, drizzle over the dressing, and sprinkle the flaky salt and pepper on top. Serve at once.

PEACH TOMATO CAPRESE

Steps:

• Combine the ingredients for the salad on a large serving platter.
• Whisk the ingredients for the vinaigrette together. Drizzle over the top and serve.

FRESH PEACH CAPRESE SALAD

Steps:

• Slice the peaches and the mozzarella into pieces of a similar thickness.
• Layer sliced peaches, mozzarella, and basil leaves on two plates, dividing the ingredients evenly between the two.
• Drizzle evenly with balsamic vinegar and honey. Season with salt and pepper.
• Serve immediately.

PEACH CAPRESE SALAD

Steps:

• Prep is the key to great summer salads. Tomatoes (depending on the kind you choose) should either be sliced thin or cut into bite sized pieces. Additionally, slice peaches into thin slices OR bite-sized pieces.
• Slice 1/4 to 1/2 cup of red onions into thin slices. If wanted, soak in cold water for 30 minutes to take down some of the sharp onion flavor.
• Cut fresh mozzarella into bite sized pieces. If preferred, use mozzarella pearls.
• Tear or cut fresh basil leaves.
• Add sliced peaches into a large salad bowl. Dump the prepped tomatoes on top of the peaches. Sprinkle fresh mozzarella pieces onto tomatoes. Place sliced red onions into the bowl.
• In a separate smaller bowl, whisk together olive oil, lemon juice, and a pinch of salt.
• Pour light dressing over salad and gently toss, covering all vegetables and fruit. Crackle freshly ground black pepper and basil leaves all over the salad.
• Drizzle Balsamic Glaze around the bowl and over ingredients. Serve immediately.

PEACH MANGO CAPRESE SALAD

Steps:

• Place the first 6 ingredients in a large bowl. For dressing, place vinegar, basil, honey, salt and pepper in blender. While processing, gradually add oil in a steady stream. Pour over peach mixture; gently toss to coat. Refrigerate until serving. Garnish with additional basil.

PEACH CAPRESE SALAD WITH BALSAMIC CHERRIES

Steps:

• Combine the cherries, balsamic, oil, shallot and some salt and pepper in a bowl. Let sit in the fridge for 30 minutes.
• Cut the peaches in half and remove the pits. Cut lengthwise into slices. Slice the mozzarella 1/2-inch thick.
• Layer the peaches and mozzarella on a serving plate, alternating one after the other. Spoon the relish over the top, then sprinkle with salt and drizzle with olive oil. Scatter the basil over the top.

PEACH CAPRESE SALAD

Steps:

• Arrange arugula and spinach mix on a medium plate or platter. Lay a piece of tomato down, then lightly lay a piece of mozzarella next to it so the edges touch. Add a piece of peach next to the mozzarella. Continue to layer until you have reached the end of the plate. Drizzle with balsamic vinegar.

SUMMER PEACH CAPRESE SALAD

Steps:

• Assemble mozzarella slices, tomato slices, and peach slices on a serving platter. Drizzle olive oil on top, season with salt, and garnish with basil.