Meatless Monday: A Twist on a Caprese Salad
I am graced to call Georgia my home. Many still think of Georgia as the Peach Capital, but in reality, our contiguous state of South Carolina holds that honor. Regardless of where the Peach Capital resides, these golden...
I am graced to call Georgia my home. Many still think of Georgia as the Peach Capital, but in reality, our contiguous state of South Carolina holds that honor. Regardless of where the Peach Capital resides, these golden globes are a summer treat.
This new dish is a surprise on a classic and a tasty treat.
Peach Caprese Salad
- 2 fresh medium peaches
- 8 ounces fresh mozzarella cheese
- 2 tablespoons fresh basil, coarsely chopped
- 1/2 teaspoon kosher salt
- 2 tablespoons olive oil
- 2 tablespoons balsamic glaze. You can purchase this pre-made from a grocery store, but I have included an easy recipe below that I promise you will keep on hand.
- Peel peaches (optional) and cut in half, discarding pit, then cut into 1/2-inch-thick slices. Cut cheese slices in half.
- Arrange cheese and peach slices on serving platter, alternating and overlapping layers (shingle). Chop basil.
- Sprinkle basil and salt over top; drizzle with oil and balsamic glaze.
Simple Balsamic Glaze:
- 2 cups balsamic vinegar
- ½ cup brown sugar
- Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved.
- Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes.
- Glaze should coat the back of a spoon.
- Let cool and pour into a jar with a lid; store in refrigerator.
- Great topping for veggies, rice, pasta, fish, chicken, pork or beef. Also a surprising topping to ice-cream.