I love you summertime.
And I especially love this salad.
When summertime hits, I’m all about keeping things simple.
If you live in the southern part of the United States, you know it can be unbearably hot. I try to do as many no-cook recipes as I can.
I love all of the fresh produce that is in season—there are so many different flavors and textures. This peach salad recipe covers all of these things and most of the ingredients came from my garden or from our local u-pick farm.
This is a take on a caprese salad, but I added salty prosciutto, creamy burrata, sweet peaches, and fresh herbs like fennel and mint.
The burrata and prosciutto are an added bonus, but they make the salad a satisfying meal.
Summer Peach Caprese Salad:
2 large tomatoes of your choice (I used the ones from our garden)
2 peaches, sliced
1 container of burrata or fresh mozzarella
4 slices of prosciutto, torn
Fresh basil, chopped finely
Fresh fennel, chopped finely
Sprig of mint, chopped finely
1 clove of garlic, thinly sliced
Half a lemon
2 tbsp of olive oil
Sea salt and cracked pepper
Place all of the ingredients on a platter, except for the lemon and olive oil. Then, drizzle the olive oil over the ingredients and squeeze the lemon on top.
I usually let it sit for 10 minutes to let all of the flavors meld together.
Eat this by itself or serve with crispy baguette slices.
If I’m serving this salad for dinner, I love to have it along with some pesto pasta.
I’ll be making this all summer, so bring on all the peaches.