Peach Caprese


It's mid summer and hopefully we're all busy. With trips to the river, evenings outside while the sun is still out and long days at ocean beach, cooking is often not the priority. Grilled items are kept incredibly simple, and it seems quite convenient that most summer produce doesn't need much doctoring - tomatoes with a little salt, avocado smeared on some toast, or corn grilled until caramelized.

I love caprese salad in mid summer - so easy, incredibly seasonal and pairs well with nearly anything. While I could never tire of an in-season tomato, I mixed it up a few years ago with some friends and used ripe peaches instead. We served it with grilled lamb chops and a big green salad and it was perfect.

Peach Caprese

  • 3 ripe peaches
  • 1 ball of the freshest mozzarella you can get your hands on
  • A few basil leaves
  • Really good olive oil
  • Balsamic vinegar
  • Salt

Cut up your ripe peaches into not too thick, not too thin slices. Slice your mozzarella similarly and layer on a plate, alternating between peaches, basil leaves and cheese. Drizzle with your good olive oil, a small amount of balsamic and finish with a dusting of salt. Enjoy!