Fresh Peach Caprese Salad Recipes

PEACH CAPRESE SALAD

Steps:

• Prep is the key to great summer salads. Tomatoes (depending on the kind you choose) should either be sliced thin or cut into bite sized pieces. Additionally, slice peaches into thin slices OR bite-sized pieces.
• Slice 1/4 to 1/2 cup of red onions into thin slices. If wanted, soak in cold water for 30 minutes to take down some of the sharp onion flavor.
• Cut fresh mozzarella into bite sized pieces. If preferred, use mozzarella pearls.
• Tear or cut fresh basil leaves.
• Add sliced peaches into a large salad bowl. Dump the prepped tomatoes on top of the peaches. Sprinkle fresh mozzarella pieces onto tomatoes. Place sliced red onions into the bowl.
• In a separate smaller bowl, whisk together olive oil, lemon juice, and a pinch of salt.
• Pour light dressing over salad and gently toss, covering all vegetables and fruit. Crackle freshly ground black pepper and basil leaves all over the salad.
• Drizzle Balsamic Glaze around the bowl and over ingredients. Serve immediately.

PEACH AND TOMATO CAPRESE SALAD

Steps:

• Whisk olive oil, balsamic vinegar, and 1 pinch flaked salt together in a bowl until dressing is smooth.
• Alternate tomato slices, peach slices, basil leaves, and mozzarella slices in layers on a platter. Drizzle dressing over salad and sprinkle remaining flaked salt on top.

FRESH PEACH CAPRESE SALAD WITH BURRATA AND TOMATOES RECIPE | SIP BITE GO

Steps:

• Add butter lettuce leaves to the bottom of a large serving salad plate. On top of the lettuce, add wedges of peaches and tomato.
• Add burrata cheese balls. Arrange fresh basil leaves around the plate, so each bite has a piece of basil. Season with salt and pepper.
• Drizzle olive oil and balsamic vinegar glaze on top.
• Serve with lemon on the side, to be squeezed on top before eating.

PEACH CAPRESE SALAD

Steps:

• Tear mozzarella into large pieces. On 2 large plates, arrange lettuce, peach wedges, tomato wedges, mozzarella and basil. Drizzle with olive oil and vinegar; sprinkle with salt and pepper.

PEACH MANGO CAPRESE SALAD

Steps:

• Place the first 6 ingredients in a large bowl. For dressing, place vinegar, basil, honey, salt and pepper in blender. While processing, gradually add oil in a steady stream. Pour over peach mixture; gently toss to coat. Refrigerate until serving. Garnish with additional basil.

PEACH CAPRESE

Steps:

• In an 8-ounce screw-top jar, combine the vinegar and oil. Screw on the lid and shake well. Refrigerate until well chilled. The dressing can be made ahead and stored in the jar in the refrigerator for up to 1 week.
• Remove the pits from the peaches and cut them into 1/2-inch-thick slices or wedges. Drain the mozzarella if necessary and pat it dry. Use a sharp knife to cut it into 1/4-inch-thick slices.
• On a serving platter, decoratively arrange slices of the white peaches, yellow peaches, and mozzarella. Scatter the basil leaves on top, drizzle over the dressing, and sprinkle the flaky salt and pepper on top. Serve at once.

SUMMER PEACH CAPRESE SALAD

Steps:

• Assemble mozzarella slices, tomato slices, and peach slices on a serving platter. Drizzle olive oil on top, season with salt, and garnish with basil.