Peach Caprese Recipes
PEACH CAPRESE
When summer is at its height and the peaches are so ripe that you can smell their sweet aroma just by walking by, it's time for this bright salad-a fun twist on the traditional Caprese salad of mozzarella, tomatoes, and basil.
Provided by Joanna Gaines
Categories HarperCollins HarperCollins Salad Summer Peach Mozzarella Basil Side
Yield 4 servings
Number Of Ingredients 8
Steps:
- In an 8-ounce screw-top jar, combine the vinegar and oil. Screw on the lid and shake well. Refrigerate until well chilled. The dressing can be made ahead and stored in the jar in the refrigerator for up to 1 week.
- Remove the pits from the peaches and cut them into 1/2-inch-thick slices or wedges. Drain the mozzarella if necessary and pat it dry. Use a sharp knife to cut it into 1/4-inch-thick slices.
- On a serving platter, decoratively arrange slices of the white peaches, yellow peaches, and mozzarella. Scatter the basil leaves on top, drizzle over the dressing, and sprinkle the flaky salt and pepper on top. Serve at once.
PEACH CAPRESE SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Arrange 8 ounces sliced fresh mozzarella, 2 sliced heirloom tomatoes and 2 sliced peaches on a platter. Drizzle with 3 tablespoons olive oil and 1 tablespoon white balsamic vinegar. Season with salt and pepper and top with fresh basil.
PEACH CAPRESE SALAD WITH BALSAMIC CHERRIES
Provided by Katie Lee Biegel
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Combine the cherries, balsamic, oil, shallot and some salt and pepper in a bowl. Let sit in the fridge for 30 minutes.
- Cut the peaches in half and remove the pits. Cut lengthwise into slices. Slice the mozzarella 1/2-inch thick.
- Layer the peaches and mozzarella on a serving plate, alternating one after the other. Spoon the relish over the top, then sprinkle with salt and drizzle with olive oil. Scatter the basil over the top.
PEACH CAPRESE SALAD
A delightful spin on the traditional caprese salad by bringing summertime peaches into the party.
Provided by LaDonna Langwell
Categories Salad Vegetable Salad Recipes Caprese Salad Recipes
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Arrange arugula and spinach mix on a medium plate or platter. Lay a piece of tomato down, then lightly lay a piece of mozzarella next to it so the edges touch. Add a piece of peach next to the mozzarella. Continue to layer until you have reached the end of the plate. Drizzle with balsamic vinegar.
Nutrition Facts : Calories 140 calories, Carbohydrate 8.6 g, Cholesterol 26.9 mg, Fat 6.9 g, Fiber 1.3 g, Protein 11.4 g, SaturatedFat 4.3 g, Sodium 274.4 mg, Sugar 6.4 g
SUMMER PEACH CAPRESE SALAD
Does anything say summer more than a ripe, luscious peach? This caprese salad highlights a juicy peach with heirloom tomatoes.
Provided by thedailygourmet
Categories Everyday Cooking Special Collection Recipes New
Time 5m
Yield 6
Number Of Ingredients 6
Steps:
- Assemble mozzarella slices, tomato slices, and peach slices on a serving platter. Drizzle olive oil on top, season with salt, and garnish with basil.
Nutrition Facts : Calories 221.8 calories, Carbohydrate 7.2 g, Cholesterol 48.4 mg, Fat 13 g, Fiber 0.7 g, Protein 18.9 g, SaturatedFat 7.8 g, Sodium 473.2 mg, Sugar 5.2 g
PEACH CAPRESE SALAD
During summer, I like to use the fresh ingredients I receive weekly from my local food share, and that's how I created this peach Caprese salad. I use large balls of mozzarella torn into pieces, but you could use smaller mozzarella pearls. -Mounir Echariti, Mendham, New Jersey
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Tear mozzarella into large pieces. On 2 large plates, arrange lettuce, peach wedges, tomato wedges, mozzarella and basil. Drizzle with olive oil and vinegar; sprinkle with salt and pepper.
Nutrition Facts : Calories 343 calories, Fat 26g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 336mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 3g fiber), Protein 12g protein.
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- In an 8-ounce screw-top jar, combine the vinegar and olive oil. Screw on the lid and shake well. Refrigerate until well chilled. The dressing can be made ahead and stored in the jar in the refrigerator for up to a week.
- Remove the pits from the peaches and cut the fruit into ½-inch-thick slices or wedges. Drain the mozzarella if necessary and pat it dry. Use a sharp knife to cut it into ¼-inch-thick slices.
- On a serving platter, decoratively arrange the slices of peach and mozzarella. Scatter the basil leaves on top, drizzle with the dressing and season with the flaky salt and pepper.
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