This Peach Caprese Salad is summer’s quintessential dish. It highlights summer’s best bounty: Southern vine-ripened tomatoes, fresh Georgia peaches and basil from that herb pot on the patio that has grown exponentially in the last month.
Everyone loves a fresh Caprese salad. This Italian favorite is taken to a whole new level by the simple addition of sweet summer peaches.
Creamy mozzarella, sweet peaches, hearty tomatoes and crisp basil all compliment each other with a splash of balsamic vinegar and good olive oil followed by fresh cracked salt and pepper.
This dish really let’s the ingredients take center stage so it is super important to buy really fresh locally grown components. I got my tomatoes from the Amish at The Franklin Farmers’ Market (and I know they will only get better as summer gets warmer), peaches from The Peach Truck (my absolute fave) and basil from my back yard.
Make this for your next BBQ, ladies luncheon or sophisticated dinner. Everyone will love!
Peach Caprese Salad
4 whole ripe tomatoes, sliced thick
4 whole ripe peaches, sliced thick
12 ounces fresh Mozzarella cheese, sliced thick
Fresh basil leaves
Olive oil, for drizzling
Balsamic vinegar, for drizzling
Kosher salt and freshly ground black pepper
Arrange tomato, peach and mozzarella slices on a platter placing basil leaves between layers. Drizzle olive oil over the top of the salad, and then drizzle balsamic vinegar over salad, getting a little bit on each slice. End with a sprinkling of kosher salt and black pepper. Keep at room temperature (for up to an hour) until ready to serve.