Balsamic Peach Caprese

I’m a huge fan of the traditional Italian Caprese salad. I love mozzarella (well, any cheese really) and tomatoes. So a few months ago I was thinking about how I could reinvent the dish a little. Enter this Balsamic Peach Caprese. This is a beautiful fresh and sweet salad – perfect for lunch on a sunny day. It also makes a great side dish for a BBQ. The ingredients below are enough for a lunch for one, or serve 2-3 as a side dish. 

If you are short on time then this is a great meal because it takes literally minutes to put together and looks absolutely amazing. Serve this up as a side dish or starter if you have guests round and it’s sure to impress. 

Peach Balsamic Caprese

In Dubai the weather is pretty much perfect most days at this time of year. It’s warm enough that it’s a pleasure to be outside and not so hot that dining outside at lunchtime is an uncomfortable, sweaty affair. After I made this I sat on my balcony and enjoyed this al fresco. Pure bliss! If you are somewhere cold reading this then be sure to bookmark it for summer!  

 

Balsamic Peach Caprese

Recipe by carolineCourse: LunchCuisine: ItalianDifficulty: Easy
Servings

1

servings
Prep time

10

minutes
Cooking timeminutes
Calories

275

kcal

A beautiful reinvention of the classic Italian salad, This balsamic Peach Caprese is ridiculously fresh, healthy and tasty. Sweet peaches, basil and balsamic glaze are the perfect accompaniment to delicate mozzarella and tomatoes.

Ingredients

  • 1 peach, stone removed and sliced

  • 5-6 cherry tomatoes, halved

  • 8 fresh basil leaves, as large as you can find

  • 1 ball low fat mozzarella cheese, cut into 8 round slices

  • balsamic glaze (you just need a drizzle)

  • olive oil (again, just a drizzle)

Directions

  • Wash and prepare all the ingredients as described above.
  • First layer the mozzarella and basil in a circle on the plate – overlapping the mozzarella slices and basil leaves.
  • Top the dish with the sliced peaches and cherry tomato halves.
  • Drizzle with balsamic glaze and olive oil. Grind some fresh pepper over the top and enjoy!

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