Summer Peach Caprese Salad
Ingredients
The salad
-
4
medium
peaches, sliced
-
2
large
heirloom tomatoes, sliced
-
8
ounces
arugula or romaine lettuce blend
-
6
ounces
fresh mozzarella, sliced into ½" pieces
-
½
cup
fresh basil leaves
-
to taste
fresh ground black pepper
-
to taste
coarse sea salt
-
to taste
olive oil
-
to taste
honey
The dressing
Instructions
- 1. Heat balsamic vinegar in a saucepan over medium-high heat until boiling, then reduce to medium-low and simmer until thickened, about 15-20 minutes.
- 2. While the vinegar simmers, prepare the other ingredients by slicing the peaches and tomatoes.
- 3. Drizzle the sliced peaches with honey and sprinkle salt and pepper on the tomato slices.
- 4. Assemble the salad on a platter or in individual servings by making a bed of arugula and topping it with tomatoes, peaches, and mozzarella.
- 5. Garnish with basil leaves and drizzle with the balsamic glaze and olive oil just before serving.
Nutrition Facts (estimated)
Servings
4 small salads
Calories
273
Total fat
10g
Total carbohydrates
32g
Total protein
13g
Sodium
301mg
Cholesterol
34mg
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