You’re a (Colorado) Peach.
When one has a lug of peaches, fresh mozzarella in the fridge, and a friend popping over for lunch, who graciously agreed to provide the fresh basil….this is what happens…
Peach Caprese Salad with Lime Vinaigrette and Fresh Mint and Basil
I will let the unfiltered picture tell the story.
Special thanks to The Georgia Peach Council who posted this winning recipe.
Sorry Georgia, these peaches were from Colorado.
Peach Caprese Salad with Lime Vinaigrette by the GA Peach Council
Dressing
Juice and zest of 1 lime
1 tablespoon champagne or white wine vinegar (I used red wine vinegar)
1 tablespoon water
1 tablespoon honey
½ teaspoon salt
1/4 cup olive oil
2 tablespoons chopped fresh mint
Salad
2 (4-ounce) balls fresh, water-packed mozzarella
4 ripe peaches, unpeeled, each cut into 8 wedges
½ cup fresh basil leaves
Preparation
FIRST To prepare dressing, combine lime juice, zest, vinegar, water, honey, and salt. Slowly whisk in olive oil and set aside.
NEXT Cut mozzarella cheese into 1-inch pieces and gently toss with peaches and basil leaves.
LAST Whisk mint into dressing and toss about 2 tablespoons (or more to taste) with salad. Season with freshly cracked pepper and serve.
