With the bountiful crop of fresh peaches overflowing at every market, I am always on the hunt for tasty ways to use this seasonal treasure. This salad turns the traditional caprese on its head, swapping out peaches for tomatoes and mint for basil.
I prefer to keep it simple and somewhat savory (aside from the sweetness of the peaches), but creative cooks are welcome to drizzle aged balsamic vinegar, chopped nuts, honey, sesame or chia seeds on this dish.
Peach Caprese with Mint
You know how I feel about peeling; I’m a conscientious objector. But if the skin bothers you, feel free to remove it.
2 ripe peaches, sliced into bite-sized wedges
1 lemon wedge
4 ounces fresh mozzarella, cut in bite-sized chunks
2 tablespoons best-quality olive oil
6 fresh mint leaves, snipped into ribbons
Kosher salt and fresh cracked pepper
Place the peaches in a shallow bowl and with the lemon to keep them from browning. Add the remaining ingredients and toss to coat. Serve at room temperature or chilled.