Editor’s Note: As the summer season kicks into full gear, we’re sharing this recipe, originally published in August 2016, that puts a twist on a warm-weather classic: the Caprese salad. We hope you enjoy it.
I never met a Caprese salad I didn’t like. With tomato season in full swing and a 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.
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 are only a couple of times a year a peach will taste this perfect.
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 as possible on a big cutting board!
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!
By Wit & Delight
Prep time: 10 minutes
Yield: 4 servings
8 Ripe Peaches
2 cups Balsamic Vinegar
2 cups Fresh Basil
12 oz Fresh Mozzarella, Thinly Sliced
3-6 oz Prosciutto
Fresh Ground Pepper
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 the 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 slices of prosciutto cut into 2″ pieces.
Drizzle the balsamic reduction over the assembled salad, followed by a thin stream of olive oil over the salad. Finally, sprinkle on salt and pepper.
Kate is currently learning to play the Ukulele, much to the despair of her husband, kids, and dogs. Follow her on Instagram at @witanddelight_.
BY Kate Arends - June 14, 2020
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Thank you for being here. For being open to enjoying life’s simple pleasures and looking inward to understand yourself, your neighbors, and your fellow humans! I’m looking forward to chatting with you.
I love caprese but I have never tried substituting a peach for the classic tomato. Now I have to go shopping! Yummy!
I hope you like it, Scarlet! It’s one of my favorite summer recipes.