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Summer Peach Caprese Salad
Summer Peach Caprese Salad (Photo: Andria Frankfort Dilling)
4 medium peaches, sliced thin
2 tablespoons olive oil
1 tablespoon fresh lemon juice
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
8 ounces mixed greens
4 ounces fresh mozzarella, sliced
4 ounces prosciutto, torn into bite-sized pieces
8 basil leaves, sliced thin
2 tablespoons balsamic glaze*
Place the peaches in a large bowl and toss with olive oil, lemon juice, salt, and pepper.
On a large platter, layer the mixed greens, mozzarella, peaches, prosciutto, and basil. Drizzle with the balsamic glaze.
*Editor’s Note: You can buy balsamic glaze bottled, or make your own by reducing 1 cup balsamic vinegar in a small saucepan over medium heat, stirring, for 8 to 10 minutes. You will have more than 2 tablespoons and can store the remaining glaze in the refrigerator and use it another time.
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