Fresh Heirloom Tomato and Peach Caprese Salad
Heirloom tomatoes and California peaches hit their peak at the same moment every summer, and putting them on one plate is the easiest win of the season. Add torn mozzarella, a lot of basil, and a good California olive oil. Ten minutes, one platter, no cooking.
Ingredients
- 3 large heirloom tomatoes
- 4 ripe peaches
- 8 ounces fresh mozzarella cheese, sliced or torn
- 1 cup basil leaves
- 3 TBSP good quality extra virgin olive oil
- 1 1/2 TBSP balsamic vinegar, or balsamic reduction
- coarse kosher salt and freshly cracked black pepper to taste
Instructions
- Slice the tomatoes and peaches into large wedges, then layer on a serving platter.
- Tuck pieces of the torn or sliced mozzarella onto the platter amongst the tomato and peach wedges.
- Add half of the basil leaves around the entire platter, tucking in between the peaches, tomatoes, and cheese.
- Drizzle the olive oil and balsamic over the platter then season liberally with coarse salt and pepper to taste.
- Add the remaining basil leaves over the top of the platter and serve immediately.
Nutrition
Calories: 233kcalCarbohydrates: 14gProtein: 10gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 254mgPotassium: 313mgFiber: 2gSugar: 11gVitamin A: 1305IUVitamin C: 13mgCalcium: 209mgIron: 1mg
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