Wednesday, August 4, 2010

Peach Caprese Salad

Caprese:





Not Capris.


But while we're on the subject, why are these things getting such a bad rap? Believe me, my wearing these instead of shorts definitely makes the world a happier place. Nobody but Pootie wants to see my 43-year-old thighs and knees.

Anyway, today Twitter and Facebook blew up with peaches. Good timing, since I had done this one last night. Apparently, the Northerners are now getting their Peach on. Whereas down here in the Carolinas, we're in the last gasp of the season. They're starting to get a little tired. But I had a few from the Farmer's Market, and they're still good, so last night I made a peach caprese salad as a starter.



It's made just like a traditional caprese salad, except peaches are used in place of tomatoes.

Peach Caprese Salad
Serves 2

2 medium ripe peaches, peeled and sliced about 1/4" thick
1/4 cup basil leaves, chopped
6 oz. fresh mozzarella cheese, sliced about 1/4" thick
Salt and fresh ground pepper
Balsamic vinegar
Good-quality extra virgin olive oil, no I am NOT abbreviating it EVOO, that's just annoying.

Alternate slices of peach and mozzarella cheese on two salad plates. Sprinkle with a pinch of salt and a few grinds of black pepper and chopped basil. Drizzle with a little balsamic vinegar, then a little olive oil. The vinegar and olive oil really bring out the best in this dish, so use good stuff if you can get it.


Delicious, refreshing, blah blah blah - you know the words, sing along! It's summer. It's light. It's tasty. It's just one more thing to do with your peach load-up from the market.

3 comments:

pjstephen said...

Paul says hurrah to the food photography! That salad's lookin' fine Andie, keep it up!

Andie Reid said...

Thanks, Paul! Means a lot, coming from you! Thanks for the coaching!

pjstephen said...

Good call on the square plates, too. Makes it easier to clean up (visually) the surrounding space.