A Note Before You Start
This salad is a refreshing change from the traditional Caprese salad. Use fresh mozzarella in this salad as opposed to the kind wrapped in plastic packaging.
Ingredients
1 large, ripe peach
1 4&1/2 oz ball of fresh mozzarella
1&1/2 cup of cherry tomatoes halved of quartered if large
2 TBSP of extra virgin olive oil (divided)
1 TBSP of fig balsamic vinegar or balsamic vinegar of your choice
1 TBSP of freshly chopped basil
1 TBSP of freshly chopped flat leaf parsley
Salt and pepper to taste
Preparation
Step 1:
Put 1 TBSP of evoo into a small mixing bowl. Add the fresh herbs, tomatoes, and salt and pepper to taste and gently mix together. Set aside (leaving it at room temperature).
Step 2:
Cut the peaches into thin slices (noting how many slices you have)
Step 3:
Cut slices of mozzarella of equal thickness as the peaches and then cut each slice in half so it resembles the size and shape of the peaches. You need as many slices of mozzarella as peaches.
Step 4:
Arrange the peaches and fresh mozzarella slices (on a salad size plate) around the top edge of the plate alternating peach slice and then mozzarella. Add the marinated tomatoes to the center of the plate.
Step 5:
Drizzle the peaches and mozzarella with the remaining evoo and fig balsamic vinegar. Serve at room temperature.