Fashion Plates

Mitchell Anderson’s Peach Caprese Salad

Ok, so in my mind there is nothing better than a fresh, local peach. Of course, living in Atlanta means a famous Georgia peach. But growing up in the farm country of Western New York, we had pretty darn good peaches too. This is such a great use of fresh peaches and is a twist on a traditional caprese.
Serves 6-8

– 6-8 fresh peaches (make sure they are nice and ripe, but not mushy), diced into 1 inch cubes
– 2lbs. fresh mozzarella, diced
– 1 cup grape or cherry tomatoes cut in half
– 1 diced hothouse cucumber
– ¼ cup basil chiffonade (basil ribbons)
– 2 TBS white balsamic vinegar
– ½ cup extra virgin olive oil
– Kosher salt and cracked pepper to taste

Wash and, if desired, peel the peaches. I don’t peel them because I like the skin, but if you decide to be like me and use the skin, make sure you wash them well. In a large shallow bowl, put down a layer of sliced peaches. Top the peaches with a layer of cubed fresh mozzarella, cucumber, and tomato and then sprinkle with a basil, salt and pepper. Repeat layers. Drizzle white balsamic over the salad and then olive oil. Let sit for up to an hour, toss and serve.

 

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