Southern Caprese Salad

CHICOPEE, Mass. (Mass Appeal) – New England peach season may be short, but it sure is sweet! Personal Chef Bill Collins from ChefBill.com joined us to share a peachy recipe!

Southern Caprese Salad
From Bea Grossman

Southern Caprese Salad Recipe 2Juice and zest of 1 lime
1 tablespoon champagne, cider, or white wine vinegar
1 tablespoon honey
1 tablespoon water
¼ cup olive oil
¼ teaspoon salt
splash of Tabasco

4 oz fresh mozzarella thinly sliced
4 firm, ripe peaches, sliced into 8 pieces per peachSouthern Caprese Salad Recipe 1
6-8 basil leaves, thinly sliced
salt and pepper
In a bowl, whisk together the lime juice and zest, vinegar, honey, water, salt, and pepper. Slowly whisk in the olive oil, and set aside.
On a platter, arrange the mozzarella and peaches, and drizzle with the vinaigrette.
Sprinkle with salt and pepper. Toss on the basil, and serve

Makes four servings
NOTES:
To slice the basil leaves, stack them and roll them like a sleeping bag. Then, thinly slice them.
Instead of a composed (or arranged) salad, you can also serve this as a mixed, combined salad. Just toss the cheese and peaches together, and drizzle on the vinaigrette. Then add the salt, pepper, and basil.

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