Peach Tomato Caprese
This Peach Tomato Caprese is the quintessential summer side dish that works for every occasion under the sun!
Prep Time10 minutes mins
Cook Time0 minutes mins
Total Time10 minutes mins
Course: Side Dish, Salad
Cuisine: Italian
Servings: 6 people
- ¼ cup red onion sliced
- 4 ripe peaches or nectarines pitted and sliced
- 3 cups heirloom cherry tomatoes halved
- 1 cup baby mozzarella balls halved
- Baby Basil leaves
- Maldon salt & freshly cracked black pepper to taste
For the dressing
- 2 tablespoons red wine vinegar
- 1 lemon juiced
- ¼ cup olive oil
- Kosher salt & freshly cracked black pepper to taste
I love to switch things up - sometimes using yellow and sometimes white peaches/nectarines.
Tips & Tricks
And let's just take a moment to discuss how you should be picking peaches. In my book, it's the same way as an avocado. I tend to buy them a few days ahead of when I actually need them. That way I can buy them when they are still pretty hard, and then let ripen on my own kitchen counter. This way ensures that they aren't getting manhandled at the market by dozens of other humans! And you want to eat them just when they become a little soft with some give! Too much give means it's almost gone too far - so check on the regular and make this salad.
Calories: 200kcal | Carbohydrates: 16g | Protein: 6g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 15mg | Sodium: 139mg | Potassium: 335mg | Fiber: 3g | Sugar: 11g | Vitamin A: 821IU | Vitamin C: 31mg | Calcium: 113mg | Iron: 1mg