Yellow Peach + Tomato Caprese
Summertime is all about stone fruits, so this peach and tomato caprese salad will be front and center on my table. Serve it pool side with crusty bread.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at melissamayo.com.
Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Colander
- Paper towel
- Serving platter
- Spoon
Ingredients
- 1/4 cup red onion sliced
- 4 ripe peaches – cut into 8 slices
- 4 – 5 heirloom tomatoes- cut into wedged
- 1 cup of cherry tomatoes halved
- 1 cup bocconcini balls- dry well and halve
- A handful of fresh basil
- Coarse Salt & Black pepper to taste
- 2 tablespoons red wine vinegar
- Zest and juice of 1 lemon
- 1/3 cup Italian olive oil
- 1 TBS honey
- 1 TBS pesto
- Kosher salt & freshly cracked black pepper to taste
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