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PEACH & TOMATO CAPRESE SALAD

PEACH AND TOMATO CAPRESE SALAD PLATTER.jpg

This Peach & Tomato Caprese Salad is based on a recipe from Canadian Living magazine.  As soon as I saw it, I knew I had to try it! We’re talking late summer at its finest. Instead of making a vinaigrette, I opted to let the produce shine and simply dressed the fruits and veggies with extra virgin olive oil, salt and pepper. 

If possible, I would suggest using local, ripe, room-temperature tomatoes and peaches.

For a low-carb/keto option, omit or reduce the peaches and add additional tomatoes, greens, or even roasted cauliflower or eggplant.

Ingredients for 4 to 5 servings:

  • 2 field tomatoes, thickly sliced

  • 12 heirloom or multicoloured cherry tomatoes, cut in half

  • 2 fresh peaches, sliced into wedges

  • 1/4 cup thinly sliced red onion

  • 125 g buffalo mozzarella or vegan mozzarella, drained and torn into pieces

  • 15-16 fresh basil leaves

  • Maldon salt flakes, fresh ground pepper, and a drizzle of extra virgin olive oil, adjusted to taste

Directions:

  1. Arrange the sliced tomatoes, peaches, onion, mozzarella, and basil on a large serving platter.

  2. Sprinkle with salt and pepper and drizzle with olive oil.

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Vegan version with Miyoko’s dairy-free mozzarella.

Vegan version with Miyoko’s dairy-free mozzarella.