There’s a saying that goes “What grows together, goes together.” Eating seasonally is a great way to sync with nature and ensure that you’re enjoying local foods when they are at their best. With peaches and tomatoes in season & plentiful, this super simple Peach and Tomato Caprese Salad is a lovely way to enjoy them.
As always, when you’re cooking a recipe with minimal ingredients, the quality of the ingredients is super important. This is the time to splurge on the heirloom tomatoes, the juiciest peaches and the freshest basil.
Just 4 Ingredients In Peach and Tomato Caprese
🍅3 – 4 ripe heirloom tomatoes
🍑2 ripe peaches
🧀1 cup fresh mozzarella cheese in bite sized pieces
🌱fresh basil (to taste)
So Many Variations and Serving Options
You can serve Peach and Tomato Caprese as a side dish or a salad course. Or spoon the topping over grilled bread for a lovely bruschetta. Another option is to slice the cheese and tomatoes and lightly grill the peaches before assembling. Or you you can skip the basil leaves, oil and vinegar, and toss with Easy Basil Pesto. Want to add in a few chopped nuts? Go for it.
It’s damn delicious.
Check out all of my other salad recipes HERE.
There’s a saying that goes “What grows together, goes together.” With peaches and tomatoes in season and plentiful, this super simple Peach and Tomato Caprese Salad is a lovely way to enjoy them. Just four ingredients and it’s on the table in minutes.
- 3 – 4 ripe heirloom tomatoes
- 2 ripe peaches
- 1 cup fresh mozzarella cheese in bite sized pieces
- 3 – 4 tablespoons chopped fresh basil
- glug of olive oil
- glug of vinegar
- Roughly chop tomatoes, peaches, cheese and basil. Place in a bowl.
- Drizzle with a fruity olive oil and a glug of vinegar*
- Season with salt and pepper.
- Let sit at room temperature for at least 20 minutes before serving.
- Can be served as a salad or a side dish
- Great recipe to take to a picnic or pot luck
- *I had peach vinegar because I’m fancy, but balsamic vinegar, white wine vinegar or even plain vinegar will all work. You just want a little hit of acid to balance the sweetness of the peaches.