Description
This peach caprese salad is a light and refreshing summer appetizer that swaps classic tomatoes for juicy ripe peaches, paired with mozzarella, basil, and a sweet balsamic glaze.
Ingredients
- Balsamic Glaze:
- 1/2 cup balsamic vinegar
- 1 teaspoon honey
- Â
- Peach Caprese:
- 2 medium peaches
- 1 (8-ounce) ball mozzarella
- 1 bunch fresh basil
- Sea salt to taste
- Freshly ground black pepper to taste
Instructions
1. In a small saucepan, combine balsamic vinegar and honey over medium heat. Bring to a low boil, then reduce to a simmer and cook for 10–15 minutes, stirring frequently, until reduced by half. Transfer to a bowl and refrigerate to cool.
2. While the glaze cools, slice the peaches and mozzarella. Place mozzarella in the freezer briefly to firm up for easier slicing.
3. Cut peaches in half, remove pits, then slice into wedges (about 8 slices per peach). Slice mozzarella into thin pieces. Tear basil leaves from stems.
4. Arrange peaches, mozzarella, and basil on a plate, alternating in a circular pattern.
5. Before serving, sprinkle with sea salt and black pepper, then drizzle with balsamic glaze.
Notes
Alternative dressing: Mix olive oil, lemon juice, and minced basil for a fresh lemon dressing instead of balsamic glaze.
For thinner slices, use one peach and slice into thinner pieces for more delicate presentation.
You can experiment with variations by adding prosciutto, nuts, or different herbs for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 235 kcal
- Sugar: 13 g
- Sodium: 373 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 13 g
- Cholesterol: 45 mg