Peach and tomato salad with basil vinaigrette


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.


  • tomatoes
  • peaches
  • mozzarella
  • 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)


  1. Mix basil, salt and garlic in a mortar. While mixing add first lemon juice, and than gradually olive oil.
  2. Cut peaches and tomatoes. Tear mozzarella in big chunks. Assemble.
  3. Sprinkle with vinaigrette and garnish with some basil leaves.


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