Bright, juicy peaches put a spin on this traditional summer salad. Quick to assemble, but beautifully impressive, this peach caprese salad with basil vinaigrette is perfect for all of your summer get togethers!
2 C packed basil leaves
1 tsp honey
1 tsp kosher salt
1/4 tsp black pepper
2 T unseasoned rice vinegar
1/4 C extra virgin olive oil
3 large peaches, pitted and cut into wedges
2 large tomatoes, cut into wedges
8 oz fresh mozzarella, torn into chunks
Flaky sea salt and torn basil to garnish
In a food processor or blender, combine the basil, honey, kosher salt, pepper, and rice vinegar. With the machine running, stream in the olive oil until the dressing is a very pourable consistency. If you need you to you can thin it out with a tablespoon of water.
Assemble the peaches, tomatoes, and mozzarella on a large plate or platter. Drizzle the dressing generously over the salad and garnish with basil leaves and flaky sea salt.
In the height of summer I do not peel my peaches, but if the fuzz bothers you, feel free to use nectarines instead, or peel your peaches by dropping them whole into boiling water for 30 seconds and then immediately submerging them in ice water for a few minutes – the peels will slip right off.
Any ripe, summer tomato will work beautifully here, so find whatever is best at the market and use those.
Feel free to thin the dressing out with a splash of water. I like it to be pretty loose.
This salad can be prepped a few hours in advance. Cover the assembled salad tightly with plastic wrap, and store it separately from the dressing/garnish in the fridge. Let it sit at room temperature for 30 minutes before serving, dress, garnish and serve.
Keywords: peach caprese, summer salad, summer tomato salad, tomato salad, side dish