Peach Caprese Salad
Easy peach caprese salad recipe with ripe peaches, fresh mozzarella, and basil. Perfect summer dish ready in 15 minutes. Quick no-cook appetizer or side.
Equipment
- serving platter
- small bowl
- whisk
- knife
- cutting board
- measuring spoons
Ingredients
- 2 large ripe peaches pitted and sliced into 1/4-inch thick wedges
- 8 ounces fresh mozzarella cheese torn into bite-sized pieces
- 1/4 cup fresh basil leaves thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Arrange the sliced peaches and torn mozzarella pieces alternately on a serving platter, creating an overlapping circular pattern that covers the entire surface.
- Sprinkle the thinly sliced basil leaves evenly over the arranged peaches and mozzarella.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper until fully combined.
- Drizzle the dressing evenly over the salad, making sure to coat all components lightly.
- Let the salad stand at room temperature for 5 minutes before serving to allow the flavors to meld together.
Notes
Let the salad stand at room temperature for 5 minutes to allow the flavors to meld together.