Peach & Tomato Caprese Salad
3 large Alstede Fresh Peaches
3 large Alstede Fresh Tomatoes
1 lb. fresh mozzarella
1 T extra virgin olive oil
2 T balsamic glaze
Salt and pepper to taste
Fresh torn basil leaves as garnish
Slice the large peaches and tomatoes into rounds. Careful to work around the pit of the peaches.
Place both aside. Slice the fresh mozzarella into rounds, we prefer using a cheese knife if you have one. Try to make all of the rounds as close to same width as possible for presentation and mouth feel.
Arrange the slices in alternating layers on a decorative platter using the peaches, tomatoes and cheese.
Drizzle the EVOO over top along with the balsamic glaze (if you don’t have balsamic glaze, you can use balsamic vinegar) Freshly grind salt and pepper to taste and add fresh torn basil leaves
Farm Kitchen Tip – This dish is so simple to make and tastes best when sliced fresh. We suggest arranging this salad just before planning to eat for best flavor. It will keep covered with plastic wrap in your fridge for another day or two in the event you have leftovers.Share to Print