Wednesday, July 9, 2014

Smoky Peach Caprese Salad

I recently saw this recipe for peach caprese and knew immediately that I had to re-create it for myself. I switched it up a bit by omitting the brown sugar, butter, and the balsamic vinegar for a lighter tasting salad. I also used applewood smoked sea salt, which adds a smoky depth to the sweetness of the peaches. Originally I was going to serve this with grilled chicken, but in the end this made a great appetizer on Saturday night after a nice dip in the pool. It was also then decided that with the leftover mozzarella and basil, that we would be making a pizza; recipe soon to follow. Until then, enjoy this perfect summer salad. It's perfectly peachy!

Smoky Peach Caprese Salad

  • 3 large peaches, cut into 1/3-inch slices, seeds removed
  • 8-10 fresh mozzarella medallions
  • 3-4 large basil leaves, torn into pieces
  • 2 tsp. olive oil, plus more for drizzling
  • pinch of applewood smoked sea salt (or regular flaky sea salt)

Heat the oil in a large skillet over medium-high heat. Add in the sliced peaches and cook on each side until they have caramelized a bit. Remove from the heat.

Plate the salad by laying the mozzarella and peach medallions alternately on a plate, then sprinkle a pinch of the applewood smoke sea salt to the top. Top with the basil leaves and drizzle with olive oil.


  1. I love caprese salad but I've never thought to have it with peaches! This looks amazing!

  2. Basically when you squish the whole lemon into lemonade the oils come out of the peels and tastes good.Lej en pølsevogn



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