Life’s a Peach: An Update on The Classic Caprese

I never met a caprese salad I didn’t like. With tomato season in full swing and backyard full of basil, it’s a kitchen staple right now. Alas, what if you can have too much of a good thing (or maybe you simply run out of garden tomatoes)? That’s where this recipe comes in.

Peach Caprese Salad — Wit & Delight

Peaches. Who would have thought they would be a delicious substitute for garden tomatoes? Turns out, this puts caprese salad on a whole new playing field. Sweet and a bit tangy; not too juicy but not exactly dry with tropical and aromatic notes… I’d quite honestly take the perfectly ripe peach over a piece of chocolate cake any day. The reason? There’s only a couple times a year a peach will taste this perfect.

Peach Caprese Salad — Wit & Delight

This recipe combines the ingredients you’d expect from a traditional caprese, while swapping out the tomato for a ripe peach and adding a little prosciutto to bring out the flavors of the peach. My favorite way to plate this dish is to layer as many slices on a big cutting board!

Peach Caprese Salad — Wit & Delight

The flavors are truly tied together by a bright and acidic balsamic reduction, just sticky enough to act like a syrup. You really run the gamut of flavors in this summery dish!

Peach Caprese Salad — Wit & Delight

Peach Caprese Salad

By Wit & Delight

Prep time: 10 minutes
Yield: 4 serving

Ingredients

8 Ripe Peaches
2 cups Balsamic Vinegar
2 cups Fresh Basil
12 oz Fresh Mozzarella, Thinly Sliced
3-6 oz Prosciutto
Maldon Salt
Fresh Ground Pepper
Olive Oil

Directions

Measure balsamic vinegar and pour into a small saucepan. Bring to a gentle boil over low heat. Heat until reduced to a thick glaze (resembling maple syrup). This will take about 15 minutes. Turn off heat and let the reduction cool to room temperature.

To assemble the salad, cut the peaches into thick slices (be sure to cut around the pit!) Arrange on a large cutting board, alternating with the mozzarella slices, basil leaves, and a slice of prosciutto cut into 2″ pieces.

Drizzle the balsamic reduction over assembled salad, followed by a thin stream of olive oil over the salad. Finally, sprinkle on salt and pepper.

Enjoy.

Photography by 2nd Truth