This recipe appears in:Photo of the Day: Colorful Southwestern Salad
Beyond the absolutely brilliant idea this recipe for peach caprese salad is—substituting the juicy summer tomato with the fragrant, sweet peach—there's not much more to say about this variation on an a classic. All the usual elements are there: creamy mozzarella, basil, balsamic vinegar, and fruity olive oil. But otherwise, this is recipe that passes the summer recipe test with flying colors: the instructions are little more than the word "combine."
The recipe from Real Simple magazine omits the vinegar, leaving just olive oil, salt, and fresh pepper as a seasoning. But I kept the balsamic in the recipe to remind me that it's a proper salad with good balance of acidity; I loved the way the sweetness of the balsamic echoed the peaches'. I also sought out local fruit, which are often picked from the tree already ripe, and quality balsamic that didn't have the harshness some cheap stuff has. When a recipe is this simple, every ingredient counts.
- 3 ripe peaches, halved, pitted, and sliced
- 1/2 cup fresh basil leaves, torn
- 8 ounces fresh mozzarella, cut into slices
- Olive oil to taste
- Balsamic vinegar to taste
Halve each peach, remove the pit, and slice. Slice the mozzarella and tear the basil leaves.
Arrange peaches and mozzarella on a large plate. Drizzle with olive oil and vinegar to taste (aim for a 3-to-1 ration of oil to vinegar). Sprinkle with salt, pepper, and basil.