Food | Picky Bits

peach caprese salad

Spring is in full effect, or here in LA, it’s more like summer. With this blazing heat and the longer days, I’m getting so pumped for backyard barbecues and pool nights with friends. I’ve been really inspired this season with food to think differently about the way I eat. I’ve always been one to value health and wellness, but since completing the Whole 30, I’ve loved noticing the way certain foods affect my body and how I feel when I choose to eliminate something from my diet. I’ve never been an extremist, and actually love the mantra of all things in moderation. At the same time, I think it’s such a value to eat things that are beautiful and that make you feel great, and this little summer dish is just that for me. Enter the peach caprese salad. It’s light, full of flavor, and a new spin on your typical caprese.

Peaches generally become available as early as May, though their peak season is July and August- which means this salad can make its debut at any summer shindig. The sweetness of the peach combined with the tartness of the balsamic is such a refreshing and unique flavor combo. And for my friends who aren’t keen on tomatoes, it’s a perfect go-to.

Also- I love this salad because of its simplicity. I think it’s true that some of the best things we eat are the most simple, and this salad could not be easier.

To make:

2 peaches
6 oz fresh and quality mozzarella (I promise this is worth going quality on)
2 tablespoons balsamic glaze
Olive oil
A large handful of basil
Sea salt

Slice your peaches, then drizzle the slices with a bit of olive oil.
If you have access to a grill, grill your peaches for about 1-2 minutes on each side.
If you don’t have a grill, you can sauté the slices, or use a griddle to cook them, also around 1-2 minutes on each side.
Now assemble your salad! Grab a cutting board or a serving platter and alternate between layers of basil, mozzarella, and peaches. Drizzle the whole ensemble with your balsamic glaze, sprinkle with sea salt and serve!



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