Peach Caprese Salad
This Peach Caprese Salad recipe is a combination of unique flavors that makes for a delightful and hearty lunch.
Fruits in salad aren’t a new thing. I’ve always thought of salads as savory dishes so it’s limited my experimentation on this front. Using canned fruits is not really a comparison for fresh ones, but they will certainly work. If you are using canned fruit you shouldn’t need any extra sugar. You can substitute these peaches for any end of season fruit finds. Strawberries and cherries make for great salad companions.
What makes this recipe special is that the peaches are caramelized. You can make them in the oven, stovetop, or even outside on the grill. Unless your peaches are terribly ripe you will need to add just a touch of sugar, but trust me it’s worth it!
Prep time: 25 minutes
Makes 2-4 servings
- 3 large peaches
- 2 tablespoons of butter
- 4 tablespoons of light brown sugar
- 1 roll of buffalo mozzarella cheese
- Bunch of garden salad
- Tomatoes - cherry or beefy
- Dash of balsamic vinegar
- Dash of light olive oil
- Clean and slice the peaches lengthwise.
- Press some sugar into each side of them.
- Heat a cast iron pan with some butter. Place the peaches in them and flip them when caramelized. Watch them closely so they don’t burn.
- Drain the mozzarella cheese and slice it thinly, set aside.
- Wash and dry the garden salad. Arrange the tomatoes on top with the mozzarella cheese. Place the warm peaches on the salad.
- Drizzle the balsamic vinegar and olive oil over the dish.
- Eat this salad right away.