Peach and Tomato Caprese Salad

by Emily Kemme
peach and tomato caprese

Never say never. I know I’ve insisted that a Caprese salad can only have ripe tomatoes, fresh mozzarella, and shredded basil leaves. But, when it’s peach season and the sweet aroma of everyone’s favorite late summer fruit beckons, just do it! A peach takes the Caprese to new heights of sweetness. The peach complements the tomato’s acidity. Jazz up the flavors with a dressing of peach balsamic vinegar and the best extra virgin olive oil you can find. Go ahead and call me a hypocrite. But one taste of this peach and tomato caprese salad will have you doing what I did. Shrug, say “whatever,” and enjoy what’s left of summer.

Peach and Tomato Caprese Salad

2 ripe peaches, cut into 1″ pieces

Note: you’ll know if a peach is ripe thanks to its fragrance

1 Cherokee Purple heirloom tomato, cut into 1″ pieces

Note: substitute with garden grown tomatoes if you can’t find this variety. The tomato should be ripe and juicy.

2 fresh mozzarella balls, sliced and halved

10 basil leaves, slivered

For dressing:

1/2 cup peach balsamic vinegar

Note: Rocky Mountain Olive Oil makes an aromatic, light Peach White Balsamic Vinegar that adds just the right amount of zing to this dressing.

1/4 cup extra virgin olive oil

Himalayan pink salt

Cracked black pepper

To prepare:

Whisk oil an vinegar in small bowl until emulsified. Salt and pepper to taste.

Combine salad ingredients in bowl and toss gently with a rubber spatula so the fruit isn’t bruised. Add 3-4 tablespoons dressing. Toss. Season with salt and pepper, if needed.

Serves 2 as a light main course or side salad.

 

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