Peach Caprese Salad
Peach Caprese Salad
Brie Thompson
4
20 minutes
0 minutes
This is the salad I want on the table whenever the sun is out. Juicy peaches and creamy mozzarella are a pairing I could eat all day, and a drizzle of Basil Genovese Infused Olive Oil and Summer Peach White Barrel Aged Balsamic makes it taste like summer. Serve it as a snack or a side, and watch it disappear.
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Ingredients
- 2 Peaches, sliced in rounds
- 1 lb Fresh Mozzarella Log, sliced in rounds
- ½ cup Cherry Tomatoes, quartered
- 1 Tbsp Sliced Almonds
- 1 tsp Basil Genovese Infused Olive Oil, to finish
- 2 Tbsp Summer Peach White Barrel Aged Balsamic, to finish
- ¼ tsp Lime Fresco Infused Sea Salt, to finish
- 5 Basil Leaves, chiffonade cut, to garnish
Directions
Arrange the peaches and mozzarella on a platter, alternating slices. Top with the tomatoes and almonds.
Finish with Basil Genovese Infused Olive Oil, Summer Peach White Barrel Aged Balsamic, and Lime Fresco Infused Sea Salt. Garnish with the basil. Serve immediately.
2 comments
Anonymous
I made this for my best friend and I and she said that she likes it better than the original Caprese Salad.
I marinated the tomatoes and basil in the olive oil for awhile and also grilled my peaches 1 minute on each side at 400 degrees.
Thank you for another amazing product.
I made this for my best friend and I and she said that she likes it better than the original Caprese Salad.
I marinated the tomatoes and basil in the olive oil for awhile and also grilled my peaches 1 minute on each side at 400 degrees.
Thank you for another amazing product.
Pam
It’s peach/cherry tomato/basil time here in the Great Plains, so I made this today, since I had all the ingredients on hand. I literally just finished eating a plate of this and had to share my review.
This Peach Caprese Salad was so good, but, really, it was the Basil Genovese olive oil and the Summer Peach Vinegar that just made the dish. I can’t imagine how one would make the salad without those two ingredients.
The first time I make a recipe, I follow it pretty much to the letter and then assess whether I’d make any changes. Today, I did let the cherry tomatoes and basil marinate in just a drizzle of peach balsamic vinegar and basil olive oil for awhile before I assembled the recipe. The only thing I will try next time will be to add a couple of twists of freshly cracked pepper over the top and see what happens. I used the big ball of fresh mozzarella, as called for in the recipe, but I might try Bocconcini next time, with the peaches cut into into bite-sized chunks.
Oh, just gather up the ingredients, make this dish, and enjoy it!
It’s peach/cherry tomato/basil time here in the Great Plains, so I made this today, since I had all the ingredients on hand. I literally just finished eating a plate of this and had to share my review.
This Peach Caprese Salad was so good, but, really, it was the Basil Genovese olive oil and the Summer Peach Vinegar that just made the dish. I can’t imagine how one would make the salad without those two ingredients.
The first time I make a recipe, I follow it pretty much to the letter and then assess whether I’d make any changes. Today, I did let the cherry tomatoes and basil marinate in just a drizzle of peach balsamic vinegar and basil olive oil for awhile before I assembled the recipe. The only thing I will try next time will be to add a couple of twists of freshly cracked pepper over the top and see what happens. I used the big ball of fresh mozzarella, as called for in the recipe, but I might try Bocconcini next time, with the peaches cut into into bite-sized chunks.
Oh, just gather up the ingredients, make this dish, and enjoy it!