Peachy keen

Caprese salad is a go-to side this time of year when tomatoes and basil are in season. But what about substituting peaches for a pop of orange — and a touch of sweetness — to lure in the kids? 


PEACH CAPRESE

  • 1/2 cup white balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 2 white peaches, chilled
  • 2 yellow peaches, chilled
  • Two 4-ounce fresh mozzarella balls, preferably water-packed
  • 10 fresh basil leaves, torn
  • 1 teaspoon flaky salt
  • 1 teaspoon freshly ground black pepper

  1. Combine the vinegar and oil in an 8-ounce screw-top jar and shake well. 
  2. Refrigerate until well chilled. (Dressing can be made ahead and stored in the fridge for up to a week.) 
  3. Remove the pits from the peaches and cut them into half-inch-thick slices or wedges. 
  4. Drain the mozzarella (if water packed) and pat it dry. Use a sharp knife to cut the cheese into 1/4-inch slices.
  5. Arrange the peaches and mozzarella on a serving platter. 
  6. Scatter the basil leaves on top, drizzle over the dressing and sprinkle the flaky salt and pepper on top. 
  7. Serve immediately. 

Adapted from Magnolia Table: A Collection of Recipes for Gathering by Joanna Gaines. Copyright 2018. Reprinted with permission from William Morrow, an imprint of HarperCollins Publishers.

Magnolia Table