Fresh Peach Caprese Salad
When it’s 105 degrees outside in the summer, the last thing you want to do is slave over a stove for something delicious! I love highlighting what is amazing and in season with the summer laziness of throwing things together versus cooking. That is my kind of summer creation, aka throwing together a simple salad. My favorite way to make this is by grilling the peaches for the grill marks and the intensity of the flavor. It is equally delicious not grilled and when I am short on time or hangry I just slice them up as is! This one is so delicious it is an amazing side dish but can also be a mouth-watering and fulfilling main course! Plus, come on, look how friggin gorgeous it is! Everything looks so shiny and fresh you want to dig right in! And go ahead, I won’t judge you!!! Mangia!
Recipe
Fresh Peach Caprese Salad
4 ripe summer peaches (cut in half, pits removed, and sliced into wedges)
Fresh basil (handful)
Fresh Mozzarella, sliced
Aged Balsamic Vinegar (the best one you can find, my favorite is from William Sonoma)
Extra Virgin Olive Oil (again, use your best for this one)
Fleur de sel, a generous pinch
Cracked Black Pepper, a generous pinch
Start by cutting your peaches in half and removing the pits. If you are going to grill them, then lightly brush them with olive oil and place them directly on the hot grill. Leave them in place for 3-4 minutes but keep an eye on them. You want them to stay slightly firm but you want to warm them and get the beautiful grill marks on them. When ready, remove from grill and slice into wedges. If you choose not to grill them, skip the grilling portion and just cut them into wedges. Whichever option you choose, when that prep work is done, arrange them onto your serving platter.
This is where the artist in you comes out. You can put this together however you feel is most beautiful and/or whatever suits your mood. Most often I place it in a concentric circle alternating peach, mozzarella slice, and a basil leaf. You could also loosely scatter the peaches on the platter and then insert the mozzarella slices and basil leaves in all the nooks and crannies as I did in the post for this picture.
For the basil, you have options there as well. You can simply use the whole leaves. You can tear them apart with your fingers and scatter them over the top. If you want to get fancy and julienne them, grab a bunch and stack the leaves on top of each other. Roll into a cigar fashion and then slice vertically into thin slices and then scatter the ribbons over the top. Each option is beautiful and equally delicious!
Sprinkle a generous pinch of the cracked pepper and fleur de sel (kosher salt works fine too if you don’t have fleur de sel) over the top.
Generously drizzle your delicious olive oil and balsamic over the top.
Then immediately dive in!!! It is such a fresh and satisfying dish! Enjoy!!
