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Ingredients for a Fresh Peach and Tomato Caprese Salad
2 to 3heirloom tomatoes
pinch of Kosher salt
2 to 3very ripe peaches, washed well, but skins left onyellow peaches work best, but white peaches are tasty also
7ouncesfresh mozzarella or Burrata
handful purple or sweet basil leaves
juice of 1/2 fresh lemon
2tablespoons quality olive oil + extra for drizzling
healthy pinch Malden sea salt
fresh and finely ground black pepper for serving
quality Balsamic vinegar for serving
Have a platter at the ready and set aside.
Slice the tomatoes 1/2 inch thick, then the slices into halves. Set on a wire rack positioned over top a rimmed baking sheet and sprinkle lightly with Kosher salt on both sides. Allow the tomatoes to weep for about 15 minutes. This step is important as it really intensifies the flavor of the tomatoes. After 15 minutes, tip the slices to allow the liquid to drip off but DO NOT blot.
Juice the lemon and combine with 2 tablespoons of the olive oil in a mini chef prep or glass jar with a tightly fitting lid. Process until olive oil is sufficiently emulsified and the lemon juice is suspended.
Slice the peaches in half and remove the stone. Then slice each half into 1/2 inch slices and toss gently with the lemon and olive oil emulsification.
Tuck the tomatoes, the peach slices, and the mozzarella or Burrata in pillowy rows on the platter. Deck the rows with the basil leaves wherever they fit and will look pretty.
Raw tomatoes pair with blonde sour ales very nicely. Alternatively, most farmhouse-style beer compliments the acidity of tomatoes also. Tabularasa from Toccalmatto beers from Italy are fairly easy to find at specialty brewpubs and shops in the U.S. Grab them when you see them. If you prefer to go 'wine,' and for as much as I love rosés, I would still recommend the Légende Bordeaux Blanc with this salad.