When I stepped out on my balcony, I saw this little tomato hearts and I said to myself: Caprese! An italian classic, combining all the essential colors and flavors: red, green, white. Tomatoes, basil, mozzarella.
But since I went completely crazy this week by buying something like 10 kilos of homegrown peaches that I’m putting everywhere now, I thought why not combining them with sweet tomatoes. This is how I came up with this Caprese upgrade.
And instead of putting basil leaves only on top, I made a faux vinaigrette: basil leaves, good extra virgin olive oil, some garlic, lemon juice and a pinch of salt. This is also a good way to use basil in case you don’t know what to do with it. Olive oil acts as a natural preservative, so this can be make ahead and stored in a fridge for couple of days. Just don’t forget to take it out on time since a high quality virgin olive oil will harden in fridge.
- basil leaves
For basil vinaigrette:
- bunch of basil leaves
- juice of half lemon
- pinch of salt
- garlic clove
- good amount of virgin olive oil (sth. like 1 dl)
- Mix basil, salt and garlic in a mortar. While mixing add first lemon juice, and than gradually olive oil.
- Cut peaches and tomatoes. Tear mozzarella in big chunks. Assemble.
- Sprinkle with vinaigrette and garnish with some basil leaves.
2 thoughts on “Peach and tomato salad with basil vinaigrette”
Looks delicious! Which brand of Mozzarela do you use?
Thanks 🙂 I like Galbani the most.