I was inspired to make this when I was perusing through the Cooking Light site right before I went to bed - computer on stomach, looking at food photos per usual. Seeing their Summer Peach and Tomato Salad woke me right out of my half-asleep browsing. I substituted baby buffalo mozzarella balls (bocconcini) instead of feta to make it more of a caprese style and it was absolutely DELISH.
Lightly adapted from Cooking Light Summer Peach and Tomato Salad
1/4 cup sliced red onion
3 ripe peaches or nectarines - pitted and cut into cubes
2 cups heirloom cherry or pear tomatoes - halved (I used red and yellow cherry tomatoes)
1 cup baby mozzarella balls (bocconcini) - halved
2 tbsp fresh basil - chiffonade
Salt & pepper to taste
1 tbsp sherry vinegar
1 1/2 tsp extra virgin olive oil
1 tsp honey
1/8 tsp salt
1/8 tsp pepper
1. First mix all the dressing ingredients.
2. Chop all salad ingredients and mix together in a salad bowl. Drizzle dressing over salad and toss well.
3. Optional: Drizzle your favorite balsamic reduction over the top.
4. Add salt and pepper as needed. Garnish with extra basil over the top.