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Caprese with peaches

Caprese with Peaches

This salad is summer on a plate: bright and light. I'd long wanted to make something like this — with mozzarella and fresh peaches — and came up with this colorful, vibrant caprese. Add some prosciutto and it would be completely Italian.

Maria

Recipe author

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Composition / ingredients

Servings:

Peaches

Tomatoes

Mozzarella (1 large ball)

100

Olive oil

Ground black pepper (a pinch)

Salt (I didn't add any)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 5 g

Fats 43 % 9 g

Carbohydrates 33 % 7 g

118 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 25 min

Step 1:

Measure out the ingredients.
Step 2:

Wash and dry the peaches, cut them in half, and remove the pit. Cut the halves into thin slices.
Step 3:

Wash and dry the tomatoes and slice them into half-moons as well.
Step 4:

Cut the mozzarella into thin slices. You can cut it into half-moons too, so there's definitely enough for all the peaches and tomatoes.
Step 5:

Arrange slices of peach, tomato, and mozzarella on a platter in a ring, overlapping and alternating them.
Step 6:

Drizzle the salad with olive oil and season with salt and freshly ground pepper. I skipped the salt (even though the recipe calls for it), since I'm not a fan of fresh peaches with salt. Garnish with parsley and basil leaves.