Sweet summer peaches, fresh mozzarella and fresh basil leaves are a summery delicious flavor combination in this peach caprese salad.
Slice the peaches right down the center to the stone inside the fruit and move the knife all the way around the whole fruit. Then, gently twist each side of the peach in opposite directions. The peach should separate easily this way from the stone if it is ripe.
Cut the whole peaches into slices.
Cut the mozzarella into slices.
Tear or gently cut the fresh basil into strips.
On your platter, alternate and layer the peaches and the mozzarella in a pleasing pattern. Top it with the torn fresh basil.
Drizzle the extra virgin olive oil and balsamic glaze all over the salad. Season with sea salt and freshly ground pepper if desired. Serve immediately.
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If the peaches are very ripe, you can remove the skins. They should slip off very easily. This is optional.
I recommend Bel Gioioso fresh mozzarella. Ovolini are large egg-sized mozzarella. You can find this in the fine cheese section of your grocer's deli.