One of the best parts of cooking is putting fun variations on traditional dishes. One of my favorites is a caprese salad- tomatoes, buffalo mozzarella, fresh basil, olive oil and balsamic. Like many dishes of this nature, simple becomes exquisite when fresh, quality products are in season. I love caprese salad in the summer, especially when heirloom tomatoes are in season. I made Caprese Turkey Burgers recently, but decided to take some of the components of a traditional caprese, and make it light and sweet for summer. A quick substitute of peaches for tomatoes makes things light and colorful; spicy arugula adds some bite and texture, and a honey balsamic brings out the sweetness of mozzarella for a delightful starter salad.
Makes: 4 servings
Prep Time: 15 minutes Total Time: 15 minutes
6 cups arugula
2 ripe peaches
2 balls of fresh mozzarella (roughly 8 oz)
1/3 cup fresh basil, chiffonade
1 lime, juice only
3 tbs honey
3 tbs balsamic glaze or aged balsamic (this can be bought in your grocery store)
1/4 cup olive oil
sea salt for garnish
- Slice the peaches into 1/2 inch segments, removing the core as you slice it.
- Mix 2 tbs each of the honey, balsamic, and olive oil together in a large bowl. Add the arugula and toss to lightly coat all of the lettuce. Divide the arugula among 4 dishes.
- Cut the mozzarella into large segments and divide among the four dishes with the peaches and fresh basil.
- Drizzle the remaining balsamic, honey, and olive oil over top the salad. Squeeze one quarter of the lime over each for some acidity and brightness. Garnish with a light dusting of sea salt and some fresh cracked pepper. Serve immediately.
Cooking In Red Socks 