Peach and Tomato Caprese Salad
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon flaked salt, divided
2 large heirloom tomatoes, thinly sliced
2 ripe peaches – halved, pitted, and sliced into half moons
6 leaves fresh basil
1 (8 ounce) ball fresh mozzarella, thinly sliced
Whisk olive oil, balsamic vinegar, and 1 pinch flaked salt together in a bowl until dressing is smooth.
Alternate tomato slices, peach slices, basil leaves, and mozzarella slices in layers on a platter.
Drizzle dressing over salad and sprinkle remaining flaked salt on top.
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