Peach & Tomato Caprese
I'm afraid I've lost the name of our customer who came up with this recipe, but she remains in our memories because of this wonderful recipe she gave us.
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
Of course, you can use Traditional or other balsamic vinegars also.