Peach Caprese Salad

Description

Late summer alternative to the classic

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1½ tablespoons lemon juice
• Salt and pepper
• 1 pound ripe peaches, quartered and pitted, each quarter cut into 4 slices
• 12 ounces fresh mozzarella cheese, halved and sliced ¼ inch thick
• 6 large fresh basil leaves, torn into small pieces

Instructions

Be sure to use ripe peaches. America’s test kitchen likes using 4-ounce balls of fresh mozzarella in this recipe.

1. Whisk oil, lemon juice, ¼ teaspoon salt, and ⅛ teaspoon pepper together in large bowl. Add peaches and gently toss to coat.
2. Shingle peaches and mozzarella on serving platter. Drizzle any remaining dressing from bowl over top. Sprinkle with basil. Season with salt and pepper to taste. Serve.

Source

Deborah Mundorff from America’s Test Kitchen