Summer Peach and Tomato Caprese

8/6/2014

Summer Peach and Tomato Caprese

After polishing off every last bite of this beautiful salad yesterday (and practically licking the plate clean), I can tell you that there is absolutely nothing better. The juicy summertime peaches and tomatoes from the Farmers Market are insanely good, and when you pair them with creamy buffalo mozzarella, fresh basil, and a delicious sherry vinaigrette... it's perfection.  

I've been completely addicted to peaches and nectarines this summer, and either one will do the trick in this salad. Feel free to get creative and substitute your favorite cheese (burrata, anyone?), maybe add a sprinkle of toasted nuts, or some avocado on top because why not, and no matter what, it's going to be amazing. 

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 instead of feta to make it more of a caprese style and it was absolutely DELISH.

Ingredients
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, torn or thinly sliced
Salt & pepper to taste

Dressing:
1 tbsp sherry vinegar
2 tbsp extra virgin olive oil
1 tsp honey
Salt & pepper to taste

Serves 4.

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.
Enjoy!

How easy is that? Make this for your next dinner date with all your girlfriends and they'll go crazy over it. Let me know what you think of this beauty!