Peaches are plump and juicy right now so take advantage of their short season with this spin on an Italian caprese salad. The sweet juiciness of the peach and tomato slices heighten the lusciousness of fresh mozzarella and provide balance for the herbaceous basil, spicy olive oil, and acidic balsamic vinegar.
Peach Caprese Salad
3 ripe peaches, halved and pitted
2 medium tomatoes
2 balls fresh mozzarella
¼ teaspoon salt
⅛ teaspoon black pepper
2 tablespoons olive oil
2 teaspoons thick aged balsamic vinegar or balsamic glaze
5 basil leaves, cut into chiffonade
Slice the peaches, tomatoes, and mozzarella into ¼-thick rounds. Layer the slices on a platter, alternating them or arranging them, so diners can pick up all three at once. Sprinkle the fruits and cheese with salt and pepper then drizzle with olive oil, balsamic vinegar, and sprinkle on the basil chiffonade.