You know it’s peach season when you can smell them before you see them. Fuzzy mountains of pink and orange-swirled fruit have been popping up at the grocery store over the past couple of weeks and I LOVE how their scent is in the air as soon as you step inside.
My favorite summertime treat as a child was sliced peaches sprinkled with powdered sugar. My favorite way to devour a juicy peach as an adult? Sliced then layered in Peach Caprese Salad. The combination of sweet and savory flavors in this simple, summery dish is absolutely stunning!
Sliced, fresh mozzarella cheese is layered with juicy peaches, ripe tomatoes, and fresh basil leaves then drizzled with extra virgin olive oil and balsamic vinegar. Simple, scrumptious, and SO satisfying. This is the ultimate summer meal – easy, no-cook, and incredibly refreshing.
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 this easy dish on the table while you still can!
How to Make This Recipe
Start by slicing a vine-ripened tomato, ripe peach and 6oz ball fresh mozzarella into 1/2″ slices.
Layer the tomato, peach and cheese slices with whole leaves of fresh basil then drizzle with extra virgin olive and balsamic vinegar (or balsamic reduction aka heaven!) 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
Dinner Made EASY
5 days of simple yet flavorful recipes that take the stress out of dinnertime!
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.