Turns out, peaches pair beautifully with thick slices of tomatoes. Serve up this seasonal duo with fresh mozzarella and you've got a a fantastic caprese salad to serve as a side dish or vegetarian meal. Just slice, arrange on a platter, and sprinkle with a touch of salt and pepper, a drizzle of honey, olive oil and balsamic vinegar, and top off with some fresh herbs.
I don't know what else I'll be inspired to conjure up from SLO County's stone fruit crop this year, but for the time being, I'll enjoy this vibrant caprese salad that's simple, delicious, and full of seasonal flair.
PEACH CAPRESE SALAD RECIPE
The secret to this recipe's presentation is using peaches and tomatoes that are ripe but still firm so that they don't fall apart when you slice them.
2 - 4 large peaches
2 - 4 medium tomatoes
1 ball fresh mozzarella
1 - 2 tablespoons fresh Italian parsley or basil
Drizzle each of honey, olive oil, balsamic vinegar
Sprinkle of salt & pepper
Cut peaches in half, remove pits, and slice into thick slabs.
Slice the tomatoes in thick round pieces and thinly slice the mozzarella.
Place alternating slices of peaches and tomatoes on a platter and top with sliced mozzarella.
Drizzle with honey, olive oil, balsamic vinegar, salt & pepper, then sprinkle with fresh herbs.
Couldn't be simpler to enjoy fresh, seasonal flavors!