Peach Caprese Salad

This salad is real summer in a plate: bright and light. I have long wanted to cook something like this — with mozzarella and fresh peaches. I came up with this colorful and bright caprese. If only there was prosciutto here, it would be completely Italian.
cook time: 25 min
Hazel Farrow
Peach Caprese Salad

Nutrition Facts (per serving)

118
Calories
9g
Fat
7g
Carbs
5g
Protein

Ingredients (2 portions)

Basic:

Tomatoes 2 pc
Olive oil 2 tbsp
Salt (I didnʼt add) to taste
Ground black pepper (pinch) 2 g
Mozzarella (1 large ball) 100 g
Peaches 2 pc

Recipe instructions

Step 1

Step 1
Measure out ingredients.

Step 2

Step 2
Wash the peaches, dry them, cut them in half and remove the pit. Cut the resulting halves into thin slices.

Step 3

Step 3
Wash the tomatoes, dry them and also cut them into semicircles.

Step 4

Step 4
Cut the mozzarella into thin slices. You can also use semicircles so that there is definitely enough for all the peaches and tomatoes.

Step 5

Step 5
Place slices of peaches, tomatoes and mozzarella in a circle, overlapping each other, alternating.

Step 6

Step 6
Drizzle the salad with olive oil, season with salt and freshly ground pepper. I didn’t add salt (although the recipe calls for salt), since I don’t really like the combination of fresh peaches and salt. Garnish with parsley and basil leaves.

Additional rubrics

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