Sunday, August 16, 2009

peach caprese salad

Another illustration of tomatoes' kinship to the fruit kingdom. BLP sandwiches soon to follow?

Peach Caprese Salad
Adapted from Real Simple

3 ripe peaches, halved, pitted, and sliced
1/2 cup basil or mint leaves, torn or cut into chiffonade
8 ounces fresh mozzarella, cut into slices
Extra-virgin olive oil to taste
Balsamic vinegar to taste
Salt and freshly ground pepper

Arrange peaches and mozzarella on a large plate. Drizzle with olive oil and vinegar to taste. Season and sprinkle with basil.

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