Peach Caprese with Mozzarella, Lemon and Basil
Inspired by techniques from America's Test Kitchen.
A late-summer twist on caprese: juicy peach slices layered with creamy mozzarella, dressed with lemon and olive oil and finished with torn basil.
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Method
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Equipment
- large bowl
- whisk
- serving platter
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 224 kcal |
| Protein | 9.8 g |
| Carbohydrate | 8.9 g |
| of which sugars | 7.2 g |
| of which free sugars | 0.1 g |
| Fat | 17.2 g |
| of which saturates | 7.4 g |
| Fibre | 1.3 g |
| Salt | 0.98 g |
Protein per 100 kcal
4.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Dressing
- 3 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 1.5 g fine sea salt or table salt about ¼ tsp
- ¼ tsp ground black pepper
Salad
- 4 ripe peaches (about 500 g), stoned and sliced
- 250 g fresh mozzarella, torn or sliced
- 10 g basil leaves, torn
- 1
Dress the peaches. Whisk the oil, lemon juice, salt and pepper in the bowl, add the peach slices and turn them gently to coat.
- 2
Layer. Overlap the peaches and mozzarella on the platter.
- 3
Finish. Pour over any dressing left in the bowl, scatter with basil and add a little more pepper. Serve at room temperature.
Storage
Best eaten on the day. Keep any leftovers covered in the fridge for up to 1 day. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
