Despite loving both, peaches and tomatoes are something I never would have thought to put together, but when I stumbled upon this recipe by Brandon at Kitchen Konfidence, I figured I had to give it a whirl. Talk about quintessential summer fare! It’s sweet and savory, and well, amazing. Done in about three minutes, this Caprese is also a snap. That’s my kind recipe!
I modified my version a tad -- used white balsamic and a bit of sugar -- and am looking forward to trying a few other combinations. The dijon mustard sounds like a great addition, but we were fresh out.
Now I’m going to open a bottle of cheap Italian wine, whip up a second batch, and pretend I’m in Capri. Mangia bene!
Heirloom Tomato & Peach Caprese Salad
3 ripe heirloom tomatoes, cut into 1/2 inches rounds 2 ripe peaches, cut into 1/2 inch rounds fresh mozzarella, cut into rounds 10 or so fresh basil leaves, chopped 1/4 cup olive oil 1/4 white balsamic vinegar 1 teaspoon sugar salt (I used my red Himalayan -- love that stuff!), to taste pepper, to taste
Whisk togethe oil, vinegar, sugar, salt, & pepper. Layer tomatoes, peaches, mozzella, and basil. Top liberally with dressing. Enjoy!