Peach Caprese Salad with Dueling Basils
A new twist on an old favorite, this caprese salad subs peaches and avocados in for traditional tomatoes and makes the most of the assortment of fresh basils that are available in July and August. Drizzled with olive oil and balsamic vinegar, this is a quick and easy salad that makes for a refreshing starter or light main course.
Ingredients
- 3 ripe peaches, peeled and sliced
- 12 oz. fresh mozzarella, sliced
- 1 avocado, sliced
- 1/4 cup fresh Italian basil leaves
- 1/4 cup fresh purple basil leaves
- 2 tbsp. extra-virgin olive oil
- 1 tbsp. balsamic vinegar (Get fancy with it! We used apricot balsamic that we found at the local farmer's market)
- kosher salt and fresh cracked pepper, to taste
Instructions
- kosher salt and fresh cracked pepper, to taste
- Arrange peach, mozzarella, and avocado slices artistically on a serving plate.
- Tuck the basil leaves in amongst the fruit, or chiffonade them on toss them on top.
- Drizzle with olive oil and balsamic vinegar.
- Sprinkle with salt and black pepper.
- Enjoy under the summer sun.
