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Peach Caprese with Herb Dressing

12 INGREDIENTS • 6 STEPS • 25MINS

Peach Caprese with Herb Dressing

Recipe

5.0

1 rating
In the summertime, when the peaches and tomatoes are ripe, I like to change up our standard Caprese. With salty prosciutto and fresh mozzarella cheese drizzled with a fresh herb sauce, this is a special side dish! This salad comes together in minutes and you can make it a few hours in advance! If you do make this ahead of time, wait until you’re serving to drizzle on the dressing.
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In the summertime, when the peaches and tomatoes are ripe, I like to change up our standard Caprese. With salty prosciutto and fresh mozzarella cheese drizzled with a fresh herb sauce, this is a special side dish! This salad comes together in minutes and you can make it a few hours in advance! If you do make this ahead of time, wait until you’re serving to drizzle on the dressing.
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Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com

25MINS

Total Time

$3.30

Cost Per Serving

Ingredients

Servings
6
us / metric
Peach Caprese
Peach
2
Peaches, ripe, peeled, pitted, sliced
Grape Tomatoes
150 g
Grape Tomatoes, halved
Shallot
1
Small Shallot
Fresh Mozzarella Cheese Ball
225 g
Fresh Mozzarella Cheese Ball
cut into 1" cubes
Prosciutto
4 slices
Prosciutto
Herb Dressing
Fresh Basil Leaf
40 g
Fresh Basil Leaves
Italian Flat-Leaf Parsley
20 g
Italian Flat-Leaf Parsley
Garlic
1 clove
Large Garlic
Crushed Red Pepper Flakes
1/2 tsp
Crushed Red Pepper Flakes
Kosher Salt
1 tsp
Kosher Salt
Red Wine Vinegar
4 Tbsp
Red Wine Vinegar
or White Wine Vinegar
Olive Oil
120 mL
Olive Oil
plus 2 Tbsp to drizzle

Nutrition Per Serving

VIEW ALL
Calories
303
Fat
26.0 g
Protein
11.8 g
Carbs
7.1 g
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author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com

Cooking Instructions

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step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
Line a baking sheet with parchment paper and arrange Prosciutto (4 slices) in a single layer. Bake for 10-12 minutes, until prosciutto is crispy. Remove from oven to cool.
step 2 Line a baking sheet with parchment paper and arrange Prosciutto (4 slices) in a single layer. Bake for 10-12 minutes, until prosciutto is crispy. Remove from oven to cool.
step 3
Meanwhile, make the dressing. Add the Fresh Basil Leaves (40 g), Italian Flat-Leaf Parsley (20 g), Garlic (1 clove), Crushed Red Pepper Flakes (1/2 tsp), Kosher Salt (1 tsp), Red Wine Vinegar (4 Tbsp), and Olive Oil (120 mL) to the bowl of a blender. Start on a low speed, gradually increasing until the herbs are incorporated into a smooth dressing. You may need to stop the blender and scrape the sides a few times, so that it gets combined evenly.
step 3 Meanwhile, make the dressing. Add the Fresh Basil Leaves (40 g), Italian Flat-Leaf Parsley (20 g), Garlic (1 clove), Crushed Red Pepper Flakes (1/2 tsp), Kosher Salt (1 tsp), Red Wine Vinegar (4 Tbsp), and Olive Oil (120 mL) to the bowl of a blender. Start on a low speed, gradually increasing until the herbs are incorporated into a smooth dressing. You may need to stop the blender and scrape the sides a few times, so that it gets combined evenly.
step 4
On a medium serving platter, arrange Peaches (2), Grape Tomatoes (150 g), Shallot (1), and Fresh Mozzarella Cheese Ball (225 g).
step 5
Chop or tear shards of prosciutto and scatter them over the peaches. Sprinkle with additional parsley.
step 6
To serve, drizzle 2 tablespoon Olive Oil over peaches and 4-5 tablespoons of the herb dressing or more to taste. Enjoy!
step 6 To serve, drizzle 2 tablespoon Olive Oil over peaches and 4-5 tablespoons of the herb dressing or more to taste. Enjoy!

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