Peach Caprese Salad
With tomatoes and stone fruit at their peak, this peach caprese salad recipe is a twist on the Italian classic. It’s dressed in an herby pesto vinaigrette.
Servings: 8
Ingredients
- 3 peaches
- 2 pounds assorted tomatoes
- 8 ounces fresh mozzarella
- 1 tablespoons basil pesto
- 3 tablespoons olive oil
- 2 tablespoons white balsamic vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup basil leaves
- Flaky sea salt for serving
Instructions
- Halve the peaches, remove the pits and slice them.
- For the tomatoes, slice the medium to large ones and halve the smaller grape and cherry tomatoes.
- Tear the mozzarella into bite-sized pieces.
- To make vinaigrette, whisk together the pesto, olive oil, white balsamic vinegar, salt and pepper in a small bowl.
- To assemble salad, arrange the peaches, tomatoes, mozzarella, and basil on a large serving platter, alternating between ingredients and drizzling with the vinaigrette.
- Finish the salad by sprinkling with flaky sea salt.
Video
Notes
You can use stone fruit other than peaches such as nectarines, cherries or apricots.
Store leftovers in an airtight container in the refrigerator up to 2 days. Let the salad sit at room temperature for at least 15 minutes before serving. Also add fresh basil leaves.
You can eat leftovers on toast or stir them into lettuce.
Nutrition
Calories: 249kcal | Carbohydrates: 15g | Protein: 11g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 30mg | Sodium: 376mg | Potassium: 489mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1863IU | Vitamin C: 24mg | Calcium: 217mg | Iron: 1mg