Servings: 4 servings as a side
Want a bigger or smaller serving size? Hover over the serving size and move the bar until you get the number of servings you want. Easy.
Did you know that it’s super easy to print out a version of a half recipe or even a double recipe on Not Entirely Average? Hover over the serving size (highlighted in blue, it says 24 on this recipe) and then slide the the white line to the left to make less or to the right to make more. This "calculator" allows you to play until you get the number of servings you want. Easy.
Ingredients for a Fresh Peach and Tomato Caprese Salad
- 2 to 3 heirloom tomatoes
- pinch of Kosher salt
- 2 to 3 very ripe peaches, washed well, but skins left on yellow peaches work best, but white peaches are tasty also
- 7 ounces fresh mozzarella or Burrata
- handful purple or sweet basil leaves
- juice of 1/2 fresh lemon
- 2 tablespoons 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.
Add a healthy drizzle of olive oil over the entire platter, followed by a good pinch of flakey sea salt such as Malden salt. If desired, crack fine pepper over top. Offer crusty hunks of good bread for mopping up the juices, and serve with a quality Balsamic vinegar for passing at the table. 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.
Serving: 1servings | Calories: 251kcal | Carbohydrates: 11g | Protein: 12g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 314mg | Potassium: 326mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1092IU | Vitamin C: 13mg | Calcium: 261mg | Iron: 1mg
Please note that the nutrition information provided above is approximate and meant as a guideline only.