This is my favorite meal of the season. I discovered it at a restaurant in Baltimore and made it first thing when I got home. It’s a creative twist on a traditional tomato caprese salad. There’s not much to it and yet the flavors impress. Although I’ll always love the original, this peach version is a stunner.
Ingredients: (2 salads)
2 peaches (or nectarines)
Buffalo mozzarella
1/2 cup chopped basil
1 teaspoon balsamic vinegar, divided
1 teaspoon extra virgin olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
Directions: Chop the peaches and basil and set aside.
Slice two 1/2 inch thick cuts of mozzarella. Top with peaches, olive oil, vinegar, salt and pepper.
Add the basil.
Eat.
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Love those gorgeous photos!
Thank you, Lauren! Your site is looking fantastic these days.