So even though fall has begun, it was in the 90’s here all of last week. Phew! I love the warmer weather, but it’s pretty strange for it to be so hot in September. We were still seeing great local peaches in our stores up until just a few weeks ago, and I wanted to try making this salad before they disappeared until next season. I would have never thought of serving peaches with cheese, and though I was skeptical, I’m glad we gave this a try. The sweetness of the peaches is perfectly complimented by the tartness of the balsamic vinegar. We enjoyed this dish as a side, but it could easily be made into a main course with some mixed greens and grilled chicken.
Peach Caprese salad
Source: Adapted from Blue Kitchen
3 tablespoons good quality olive oil
3 teaspoons balsamic vinegar
salt and freshly ground black pepper
2 firm-ripe peaches
8 ounces fresh mozzarella cheese, sliced into rounds
2 to 3 tablespoons julienned fresh basil
Whisk olive oil and vinegar together in a small bowl to make a vinaigrette. Season to taste with salt and pepper and set aside.
Halve the peaches, remove their pits and slice into half-rounds. Arrange alternating slices of peach and mozzarella along the center of four plates. Sprinkle with chopped basil, drizzle with vinaigrette, and serve.