Wednesday, May 27, 2020

A Delicious Summer Salad

In June of 2018 I hosted my Cookbook Book Club and as the hostess I chose the book from which we all cooked. Everyone prepares their dish and we all get to try the dishes at our monthly luncheon. This was probably the simplest of dishes but frankly my favorite. It was a Caprese Salad but instead of using tomatoes it used fresh peaches. Now here in the South our peaches are just coming in so I thought how appropriate to share this wonderful recipe. It was a refreshing summer salad and I thought it was terrific.

Peach Caprese Salad
1/2 cup white balsamic vinegar
1/4 cup extra virgin olive oil
2 white peaches, chilled
2 yellow peaches, chilled
Two 4-ounce fresh mozzarella balls, preferably water-packed
10 fresh basil leaves, torn
1 teaspoon flakey salt
1 teaspoon freshly ground black pepper

In an 8-ounce screw-top jar, combine the vinegar and oil. Screw on the lid and shake well. Refrigerate until well chilled. The dressing can be made ahead and stored in the jar in the refrigerator for up to 1 week. 

Remove the pits from the peaches and cut them into 1/2-inch-thick slices or wedges. Drain the mozzarella if necessary and pat it dry. Use a sharp knife to cut it into 1/4-inch-thick slices.

On a serving platter, decoratively arrange slices of the white peaches, yellow peaches, and mozzarella. Scatter the basil leaves on top, drizzle over the dressing, an sprinkle the flaky salt and pepper on top. Serve at once.

Makes 4 servings

Such a simple change but it was my favorite dish on the menu that day at our luncheon. Light, refreshing, and a lovely presentation. When you find fresh peaches at your local vegetable market you should consider trying it. The combination of flavors were amazing.

This recipe was adapted from Joanna Gaines first cookbook "Magnolia Table". I was somewhat apprehensive about this book but it did not disappoint. Each and every dish that was brought to our luncheon was excellent. As the hostess I prepared the entrée which was the Dedication Casserole which was a chicken and wild rice dish with so many added flavors. I would definitely make this again. Other dishes brought were Dutch Oven Cabbage and Bacon, Creamy Squash Casserole, Stuffed Broccoli Casserole, Three Cheese Quiche, Blueberry Buttermilk Puff, and a very unusual Banana Pudding. A good time was had by all and we all walk away having had an excellent luncheon.
I hope you'll try this Peach Caprese Salad, it was outstanding.
Enjoy the remainder of the week, Carolyn

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