“When summer is at its height and the peaches are so ripe that you can smell their sweet aroma just by walking by, it’s time for this bright salad—a fun twist on the traditional caprese salad of mozzarella, tomatoes, and basil. This version is really lovely, both from a flavor and visual standpoint, and it comes together in minutes. Just be sure to allow some time for everything to get nice and chilled. First things first: Seek out the best mozzarella you can for the salad. If there’s a market close to you that makes it fresh, that’s fantastic, but very good mozzarella can be found at your local grocery store. For salads, I like the type packed in water best.” – Joanna Gaines
- ½ cup white balsamic vinegar
- ¼ cup extra virgin olive oil
- 2 white peaches, chilled
- 2 yellow peaches, chilled
- Two 4-ounce fresh mozzarella balls, preferably water-packed
- 10 fresh basil leaves, torn
- 1 teaspoon flaky salt
- 1 teaspoon freshly ground black pepper
- In an 8-ounce screw-top jar, combine the vinegar and oil. Screw on the lid and shake well. Refrigerate until well chilled. The dressing can be made ahead and stored in the jar in the refrigerator for up to 1 week.
- Remove the pits from the peaches and cut them into ½-inch-thick slices or wedges. Drain the mozzarella if necessary and pat it dry. Use a sharp knife to cut it into ¼-inch-thick slices.
- On a serving platter, decoratively arrange slices of the white peaches, yellow peaches, and mozzarella. Scatter the basil leaves on top, drizzle over the dressing, and sprinkle the flaky salt and pepper on top. Serve at once.
Photos and recipes from Magnolia Table by Joanna Gaines. Copyright © 2018 by Joanna Gaines. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers. *This recipe has not been tested by Taste of the South.