Recipe obtained from:
(Magnolia Table, a collection of recipes for gathering by Joanna Gaines)
1/2 cup white balsamic vinegar
1/4 cup extra-virgin olive oil
2 white peaches, chilled
2 yellow peaches, chilled
Two 4-ounce fresh mozzarella balls, preferably water-packed
10 fresh basil leaves, torn
1 teaspoon flaky salt
1 teaspoon freshly ground black pepper
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.
Makes 4 servings
The ripe and sweet peaches from our local farmers market make Peach Caprese Salad perfect to enjoy all Summer long! These peaches are fragrant, juicy, and full of color. The fresh mozzarella cheese has a soft, moist texture with a milky flavor. To add seasoning, we sprinkle fresh basil leaves, EVOO, balsamic vinegar, and a dash of salt and pepper. You’ll definitely want to try this simple and delicious salad for your next Summer party!