Peach Caprese
Fresh, simple, and fast
Ingredients
- 1 shallot, about 2 inches
- 1 1/2 tbsp red wine vinegar
- Sea salt and freshly cracked pepper
- 2 heirloom tomatoes, sliced into 1/2-inch chunks about 3 cups total
- 1 peach, sliced
- 4 oz fresh mozzarella, torn
- 3-4 tbsp olive oil
- 5-6 basil leaves, torn
Instructions
- First, thinly slice the shallot and place in a small bowl. Pour vinegar over shallots, season with salt, and leave them to pickle while you assemble the rest of the ingredients (at least 5 minutes, and up to 30).
- Arrange tomato slices in a shallow bowl or on a plate, and season with salt. The tomatoes will release water as they sit, adding flavor to your dressing. Arrange peaches on top of tomatoes. Top with torn mozzarella cheese.
- Gently whisk 3 tbsp olive oil into bowl with pickled onions, and season with cracked pepper. Drizzle dressing on top of tomatoes, peaches and cheese, tossing gently. Season with more salt, to taste. Finish with more olive oil and the fresh, torn basil leaves.