Description
A vibrant, fruity twist on the classic Caprese salad, combining ripe peaches, creamy fresh mozzarella, and aromatic basil. Drizzled with balsamic glaze and olive oil, this refreshing summer dish balances sweetness, dairy richness, and herbal brightness for a light, elegant meal.
Ingredients
2 large fresh peaches
8 oz fresh mozzarella
1 cup torn fresh basil leaves
2 tbsp balsamic glaze
1 tbsp extra virgin olive oil
Salt to taste
Freshly ground black pepper to taste
Instructions
Halve and pit the peaches; slice into 1/2-inch wedges
Trim the rind from the mozzarella and cut into 1/4-inch cubes
In a large bowl, interleave the peach wedges and mozzarella cubes
Add basil leaves, drizzle with olive oil, and season with salt and pepper
Just before serving, add balsamic glaze and gently toss to coat
Notes
Use freestone peaches for easier slicing
Substitute nectarines or mangoes for peaches (2 medium pieces each)
Burrata can replace mozzarella for a richer texture
Pesto-grade basil enhances flavor; oregano or mint may be used for variation
To make balsamic glaze at home: simmer balsamic vinegar over medium heat until reduced by half
Nutrition
- Serving Size: 1 serving
- Calories: 235
- Sugar: 8g
- Sodium: 165mg
- Fat: 9g
- Saturated Fat: 6g
- Carbohydrates: 18g
- Fiber: 1.5g
- Protein: 11g