Things are feeling a little cuckoo at Casa de IGE right now! Ben’s family is coming into town for a week starting tomorrow, Lincoln’s birthday party for 17 is on Saturday, his 4th birthday is next week (hold me – literally please come over and HOLD MEEE!) and last but not least, I’ve got a couple work projects to get out the door by COB today. Wow, that reminds me, one thing I do not miss from my corporate America days is the overuse of abbreviations – EOD, YTD, POC…OMG!
Anyway, it’s moments like these when I don’t know if it’s a good or a bad thing that I’m a Type A over-planner/list-lover versus a take-it-as-it-comes, calm, cool and collected soul. On one hand, everything will definitely get done, but physically seeing the list of tasks we need to tackle over the next 7 days color coded by importance, of course, is giving me chest pains. Good thing I’ve got Mr. Good Natured himself, Ben, to help with my stress levels – and the Maple Peach Cobbler I made yesterday is helping too. Talk about OMG – if you come hold me, I’ll give ya a scoop!!
One thing I am not stressing over is the must try, super easy salad I’m sharing with you today. I originally posted the recipe for Peach Caprese Salad almost 4 years ago exactly, and the abundance of peaches we currently have on our countertop inspired me to feature it again. The best and most delicious ingredients of summer combine in this easy, fresh and simple 10 minute recipe!
You know it’s peach season when you can smell them before you see them. Fuzzy mountains of fuchsia, pink and orange-swirled fruit have been popping up at the grocery store and our kitchen counter over the past couple of weeks, and everyone in our house is hooked. I chop them up for the boys’ lunch and sometimes sprinkle a little powdered sugar on a sliced peach, my favorite childhood treat, as a bedtime snack. Peach Caprese Salad though? We’re combining sweet with savory, and it totally works!
Sliced mozzarella cheese is layered with juicy peaches and garden-fresh tomatoes, plus lots of fresh basil leaves. A drizzle of extra virgin olive oil and balsamic vinegar, and a sprinkle of salt and pepper finishes it off. This is the ultimate summer meal – easy, no-cook, and totally refreshing. The combination of sweet peach, mild mozzarella, and tangy balsamic vinegar is so, so good!
Peach Caprese Salad is a great way to lighten up heavier grilled meals like steak, burgers, or brats, but it can also stand on its own as a light main on a hot night. The only thing shorter than peach season, is, well, not much else, so get to gettin’ this easy dish on the table while you still can!
Since this salad is so simple you’ll want to make sure you’re using the best ingredients you can get your hands on. We’re talking local tomatoes for sure, you’ll need 1 vine-ripened tomato, and 1 very ripe peach – it should give when pressed into with your thumb to indicate it’s very ripe. You’ll also need a 6oz ball fresh mozzarella. Lots of grocery stores are pulling and selling their own mozzarella cheese these days, which is a real treat! Slice all three ingredients into 1/2″ slices.
Layer the tomato, peach and cheese slices with whole leaves of fresh basil (you’ll need 12-14 leaves total) then drizzle with extra virgin olive and balsamic vinegar (or balsamic reduction aka heaven!) and finish with a flourish of salt and pepper. You can assemble on two plates if enjoying as a light main, or layer on a platter if serving as an appetizer.
This recipe truly contains all the best flavors of summer and I highly advise you to make it as often as you can, while you can! Enjoy!
free email bonus!
5 Day Clean Eating Guide
Fresh and craveable recipes + healthy eating tips!
Peach Caprese Salad
Peach Caprese Salad is a summery-sweet twist on classic Caprese Salad. Serve as a light summer supper or a side dish to any grilled dinner!
- 6oz ball fresh mozzarella cheese, sliced 1/2" thick
- 1 ripe peach, sliced 1/2" thick
- 1 vine-ripened tomato, sliced 1/2" thick
- 12 leaves fresh basil
- extra virgin olive oil
- good balsamic vinegar OR reduced balsamic vinegar
- salt and pepper
- Layer mozzarella cheese slices with peaches, tomatoes, and basil. Drizzle with extra virgin olive oil and balsamic vinegar, sprinkle with salt and pepper, then serve
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.