I’ve got a good-as-it-is-easy “non-recipe” type recipe for you (whew – got that?!) on this hot and sizzling summer day: Peach Caprese Salad. This salad is next-level, people!
Everyone keeps asking me if I’m hot being this pregnant in the summertime, to which I answer, a.) Yes. Fan me. and b.) but at least the weather isn’t like it was last year when we hit a record number of consecutive days over 100 degrees. Now those ladies were the real warriors!
Regardless, I think we’ve officially hit the dog days of summer, and while it’s extra sweaty with this bowling ball strapped to my torso, I still love it. I’ll take hot over cold any day of the year. I’m still no fan of heating up the kitchen when I don’t have to though, which is just one of the many reasons why I”m head over heels in love with this no-cook recipe. It is so, so, so good!
Fresh mozzarella cheese is layered with juicy yellow peach slices, thick-cut tomatoes, and lots of fresh basil leaves then drizzled with good extra virgin olive oil and balsamic vinegar, and sprinkled with salt and pepper. This is the ultimate summer meal. Light and refreshing. And that unexpected hit of sweet from the peach is unbelievable with the salty, savory flavors in the classic caprese salad. Promise me you’ll try this!
Start by raiding your farmers’ market, garden, or grocery store for the best ripe peaches and tomatoes, and fresh-plucked basil leaves you can find, then pick up a fresh mozzarella cheese ball. This salad is best using tomatoes and peaches that are on the verge of use or lose. Super juicy, sweet, and ripe, ripe, ripe.
If your peaches are still a little hard when you buy them place them in a paper bag, roll down the top, then let ‘em veg in the dark for a day or so.
Slice said ripe tomatoes and peaches into thick slices, then do the same with the mozzarella cheese. I like to pop my mozzarella into the freezer for 10-15 minutes to make it easier to slice.
Layer the tomato, peach, and cheese slices with a couple slices of basil, then drizzle with the best extra virgin olive oil and balsamic vinegar you have. I used the strawberry balsamic vinegar I got in Chicago a few months ago, which was incredible. Reduced balsamic vinegar would be fantastic too – I hear Trader Joe’s makes a pretty good version if you don’t want to make your own. Finish with a heavy dash of both salt and pepper, then enjoy!
Peach Caprese Salad
6oz fresh mozzarella cheese, sliced
1 ripe yellow peach, sliced thick
1 vine-ripened tomato, sliced thick
12 leaves fresh basil
good extra virgin olive oil
good balsamic vinegar (or reduced balsamic vinegar)
salt & pepper
- Layer mozzarella cheese slices with peaches, tomatoes, and basil. Drizzle with extra virgin olive oil and balsamic vinegar then sprinkle with salt and pepper.
Sweet, creamy, tangy, and fresh. This plate is ALL the best things about summer. Make and enjoy this sweet & savory salad often!