PEACH & TOMATO CAPRESE SALAD
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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:
Arrange the sliced tomatoes, peaches, onion, mozzarella, and basil on a large serving platter.
Sprinkle with salt and pepper and drizzle with olive oil.
Vegan version with Miyoko’s dairy-free mozzarella.