Posted by: tinkande | September 26, 2010

Peach Caprese Salad

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
Serves 4

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.



  1. Thanks for the shout out! I’m glad you liked the salad.

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