The star of the dish is this basil vinaigrette. You can use this on chicken or shrimp. You can drizzle it right over some mozzarella or use it in a salad. Or even put it on your favorite Margherita pizza. It’s light, but packed with flavor. It takes just placing some fresh basil leaves on top and giving it a punch. In this dish the peaches give a nice sweetness to the caprese salad. It’s perfect for those summer days. But the vinaigrette can be used year round.
Ingredients:
- Fresh Mozzarella
- Yellow Peaches
- Tomatoes - I use the Jersey tomatoes
- Basil Verde * see recipe below
- Honey
- Sea Salt & Cracked pepper
Basil Verde:
- Fresh basil leaves: 1 cup
- Toasted pine nuts: 1/4 cup
( To toast your pine nuts just add them to a dry sauté pan on medium high heat and mix around until slightly brown and toasted, being careful not to burn )
- Lemon: squeeze of 1/2 a lemon
- Minced Garlic: 1 tsp
- Olive oil: 1/4 cup
- Apple cider vinegar: 1 tbsp
- Dried oregano: 1 tsp
- Dried parsley: 1 tsp
- Garlic powder: 1 tsp
- Onion powder: 1 tsp
- Dried rosemary: 1/2 tsp
- White sugar: 1/2 tbsp
- Red pepper flakes: 1/2 tsp
- Salt & Pepper: 1/2 tsp of each
*Add all ingredients to a blender and blend until smooth - the consistency should be similar to a vinaigrette
*I like to chill mine in the fridge before using
Slice your tomatoes, mozzarella & peaches
Add your peaches to your grill or grill pan and cook until grill marks appear on both sides about 2 minutes
Assembly:
Plate with a slice of tomato then mozzarella then peach repeating in a circle; You can also serve this over arugula or spinach as a salad
Season with salt, pepper, red pepper flake & dried parsley
Drizzle with honey & basil verde
