Hello, friends!! It’s the end of the summer and that means fresh produce and busy schedules! This peach caprese salad has you covered on both fronts. Our garden is still going strong, and we’re at that point in the season where I am looking for new and different ways to use up our garden treats. We have garden tomatoes still coming on strong and our basil bush is massive, so this is the perfect seasonal recipe.
We’ve been feasting on green beans, sweetcorn, zoodles, salsa, tomato basil noodles, and zucchini meatballs for weeks now. And I am in heaven! Whether you’re growing it in your backyard or buying it locally, nothing beats seasonal, fresh ingredients. The flavors are amazing and the prices are more affordable, so win, win. And while I can’t be happier to eat these fresh treats, my children do not quite appreciate the concept of seasonal eating as much as I do…dinner time conversations have turned to long explanations of how and why we eat what’s seasonal and fresh countered by comments about never eating another green bean again and begging for anything but zucchini! So while my children may not appreciate this new garden fresh recipe, I sure hope you do!
It’s officially back to school time over here, so now more than ever I want to make the most of my time in the kitchen. This is one of those simple recipes with few ingredients and big flavors. It’s the perfect quick side dish to bring to your next cookout or serve along side family dinner. The combination of tomatoes, peaches, and basil are delicious. And it is super simple and easy to assemble in a matter of minutes.
Peach Caprese Salad:
The balsamic vinegar glaze is quick and easy to prepare, and adds such an awesome touch to tie all the flavors together. For the glaze, simply bring 3/4 a cup balsamic vinegar with 1 tablespoon sugar or honey (optional) to a boil, backing the heat down and stirring frequently until the liquid has reduced to approximately a third. If you are watching sugar intake, simply omit. The reduction is still delicious without the added sugar or honey. Let the reduction cool. You can also make things even simpler and buy a premade balsamic glaze. To prepare the salad, simply slice your tomatoes, peaches, and fresh mozzarella, and assemble in an alternating pattern with your fresh basil leaves. For less basil flavor, use smaller basil leaves or cut in half lengthways. For more bold basil flavors, use the whole leaf.
- 1-2 Tomatoes
- 1-2 Peaches
- 1 Ball Fresh Mozzarella
- 1 Bunch Basil Leaves
- 1 Tbsp Sugar or Honey
- Balsamic Glaze: Bring 3/4 a cup balsamic vinegar with 1 tablespoon sugar or honey (optional) to a boil; reduce heat and stir frequently until the liquid has reduced to approximately a third.
- Let reduction cool.
- To prepare the salad: Slice your tomatoes, peaches, and fresh mozzarella, and assemble in an alternating pattern with your fresh basil leaves. For less basil flavor, use smaller basil leaves or cut in half lengthways. For more bold basil flavors, use the whole leaf.
- Drizzle salad with balsamic reduction.
Serve and Enjoy!! What’s your favorite seasonal recipe?
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