A fresh and vibrant twist on the classic Caprese salad, featuring juicy summer peaches, creamy mozzarella, and fragrant basil, drizzled with a balsamic glaze and extra virgin olive oil.
3 ripe peaches, pitted and sliced into 1/4-inch thick wedges
8 ounces fresh mozzarella cheese, sliced into 1/4-inch thick rounds
1 cup fresh basil leaves, whole
2 tablespoons extra virgin olive oil
2 tablespoons balsamic glaze
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Arrange the peach slices and mozzarella slices alternately on a large serving platter, slightly overlapping each piece.
Tuck fresh basil leaves evenly between the peach and mozzarella slices across the platter.
Drizzle the extra virgin olive oil evenly over the entire salad.
Drizzle the balsamic glaze in a thin, even stream over the salad for a sweet tangy finish.
Sprinkle sea salt and freshly ground black pepper evenly over the salad.
Serve immediately or chill in the refrigerator for up to 30 minutes before serving for a refreshing taste.