Peach Caprese Salad
Sweet, savory tart Peach Caprese Salad is a summer classic. The juicy fresh peach paired with creamy mozzarella is a match made in heaven.
Servings: 4
Equipment
- sharp knive
- Serving Bowl
Ingredients
- 4 peaches, diced or nectarines
- 3 roma tomatoes, diced
- ½ cup mozzarella balls
- ¼ cup fresh basil, chopped
- 2 Tbsp olive oil
- 1 Tbsp red wine vinegar or apple cider vinegar
- ¼ tsp salt & pepper
- ¼ tsp garlic powder
- ¼ tsp red pepper flakes
- ⅓ cup Prosciutto *optional
- 2-3 Tbsp balsamic glaze
Instructions
- Chop the tomatoes and peaches/nectarines into equal, bite sized pieces.
- In a small bowl or jar, mix the olive oil, vinegar and seasonings. Give it a taste and add more salt and pepper if desired.
- In a large serving bowl, add all the tomatoes, peaches, mozzarella balls and basil. Pour the olive oil mix over and mix well. Add the prosciutto all around the top of the salad and then give a generous drizzle of the balsamic glaze over the top.
Notes
- Make sure the peaches or nectarines are not overly ripe. You want them to ripe for the ultimate flavor but you don't want them overly ripe as they will get mushy in the salad.
- Store in the fridge until ready to serve. This salad it best serve chilled so be sure to keep it fresh and crisp by storing in the fridge.
- Toss well before serving. The dressing tends to sink to the bottom as it sits, be sure to toss it a bit so the delicious flavors continue to coat it throughout.
Nutrition
Serving: 1 cup | Calories: 261kcal | Carbohydrates: 21g | Protein: 7g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 18mg | Sodium: 309mg | Potassium: 341mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1000IU | Vitamin C: 13mg | Calcium: 60mg | Iron: 1mg