A light and refreshing summer salad made from peaches, tomatoes, fresh mozzarella, and basil. Serve on its own, as a side dish, or an appetizer. Ready in under 15 minutes!
It should come as no surprise that my favorite “salad” of the summer is 1/3 cheese. I mean, can I really call this a salad? Don’t know, don’t care. It’s a big ol’ plate of summer goodness, and I love every single bite.
I have made this caprese so many times these last couple months. When you don’t feel like cooking or it’s too hot to turn on your oven, this meal will come to the rescue. You can serve it as-is or alongside a rotisserie chicken or grilled meat or fish.
If you are unsure about the combo of peaches and tomatoes, I will tell you that I was too at first. But once I tried it I absolutely loved it. I prefer this combo over a regular caprese any day. In fact, I am not the hugest of fan of raw tomatoes in general, but the sweet peaches balance the tomatoes beautifully. You’ve got to try it!
I like topping this salad with torn “croutons” (see above). Toast some crusty bread, drizzle it with olive oil and a sprinkling of sea salt, tear it up, and scatter on top. Because why would we consume a meal without carbs? #mandatory
Also, not required but highly recommended is a glass of chilled white wine on the side. And you might as well finish this meal with a double scoop ice cream cone. Summer isn’t going to last forever.
Go make and eat something summery. I cracked open my first can of pumpkin last week (eeeeekkk!). It’s coming, friends. Ready or not. 😉
NEVER MISS A RECIPE!
- 1 large peach, sliced
- 1 large tomato, sliced
- 5 slices fresh mozzarella
- 5 fresh basil leaves
- salt and pepper, to taste
- 1 tablespoon balsamic glaze or syrup (see note)
- Stack or layer peach, tomato, mozzarella, and basil. Sprinkle with salt and pepper and drizzle with balsamic syrup. Serve immediately.