Peach Caprese salad recipe for a refreshing summer dish

Ingredients for Peach caprese

• 120 ml white balsamic vinegar

• 60 ml extra virgin olive oil

• 2 white peaches, chilled

• 2 yellow peaches, chilled

• 225 g fresh mozzarella balls, preferably water-packed

• 10 fresh basil leaves, torn

• 5 ml flaky salt

• 5 ml freshly ground black pepper

How to make Peach caprese

1. Combine the vinegar and oil in an 240 ml screw-top jar.

2. Screw on the lid and shake well until mixed.

3. Refrigerate the dressing until well chilled. This can be made ahead and stored in the jar in the refrigerator for up to 1 week.

4. Remove the pits from the peaches and slice them into 1.5 cm thick wedges or slices.

5. If necessary, drain the mozzarella and pat it dry with kitchen paper.

6. Use a sharp knife to cut the mozzarella into 0.5 cm thick slices.

7. On a serving platter, arrange the slices of white peaches, yellow peaches, and mozzarella decoratively.

8. Scatter the basil leaves over the top, drizzle with the chilled dressing, and sprinkle with flaky salt and freshly ground black pepper.

9. Serve immediately.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.