emerald coast olive oil

Peach & Tomato Caprese

2 ripe peaches, sliced in 1/3 inch wedges

2 ripe heirloom tomatoes, sliced

4-6 oz. fresh mozzarella, cut in 1/4 inch slices

2 tablespoons Basil or Unflavored Extra Virgin Olive Oil

2 tablespoons Peach or Apricot Balsamic Vinegar

Fresh basil leaves

Freshly ground black pepper

Sea salt

Arrange the peaches, tomatoes and mozzarella alternately on a plate.  Combine the oil and vinegar in a small container and shake vigorously.  Drizzle over the salad.  Tear basil leaves and sprinkle over the salad.  Top with a little salt and pepper.

Serves 4

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Of course, you can use Traditional or other balsamic vinegars also.

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