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Peach Caprese Salad Recipe

written by Christie Connelly

Health salad eatwell

Peach Salad

Credit: Christie Connelly

Fresh mozzarella is my weakness! This dish is my fruity take on the traditional caprese salad of tomato, mozzarella and basil. At the height of summer, it’s the ultimate fuss-free dinner, using fragrant in-season peaches. Find the very best mozzarella, cold-pressed olive oil and balsamic vinegar you can get your hands on — it makes all the difference as there are so few ingredients.

Serves: 4

Ingredients

Method

  • 4 balls fresh mozzarella*, sliced
  • 2 large peaches, sliced
  • ½ cup basil leaves
  • ½ cup olive oil
  • 2 tbsp aged balsamic vinegar
  • Cracked pepper
  • Crusty bread, to serve
  1. Arrange mozzarella and peach slices, overlapping slightly, on serving plates or large platter. Scatter over basil leaves. Drizzle with a little olive oil and cracked black pepper.
  2. Pour rest of olive oil into small dish and add balsamic vinegar. Serve alongside plates with crusty bread for dipping.
  3. * Fresh mozzarella are white balls of fresh cheese sold in tubs. Not to be confused with hard mozzarella that is yellow and wrapped in plastic or grated in packs.




  

Christie Connelly

Christie publishes the popular Australian food blog Fig & Cherry featuring healthy, family-friendly meals and sweet treats with mouth-watering photography to match. Christie draws recipe inspiration from her Hungarian and Lebanese heritages, her travel adventures and, of course, the amazing fertile soil of the Northern Rivers with its abundance of local organic fruits, vegetables, delicious native produce and healthy free-range-reared animals. Her passion is educating parents, grandparents and carers how to shop for, prepare and cook healthy, nutritious food and to encourage children to enjoy it as well.

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