Joanna Gaines Peach Caprese Salad Recipe
Are you ready for a fresh summer treat? This Joanna Gaines Peach Caprese Salad Recipe is perfect.
Equipment
- Large Serving Platter
- Sharp Chef Knife
- Small mixing bowl
- Measuring Spoons
- Cutting Board
Ingredients
- Large Peaches 4
- Fresh Mozzarella Cheese 8 Oz
- Fresh Basil Leaves 1/2 Cup
- Extra Virgin Olive Oil 2 Tbsp
- Balsamic Glaze 2 Tbsp
- Kosher Salt 1/2 Tsp
- Black Pepper 1/4 Tsp
Instructions
- Wash your peaches well under cool water. Slice them into thick, even wedges. Remove the pits and discard them carefully.
- Drain your fresh mozzarella cheese from the liquid. Slice the cheese into rounds or wedges. Try to match the size of the peaches.
- Arrange the peach and cheese slices on a platter. Alternate them in a beautiful circular pattern. This makes the salad look very professional.
- Tuck fresh basil leaves between the layers. You can leave them whole or tear them. The green looks great against the orange fruit.
- Drizzle the olive oil over the entire salad. Add the balsamic glaze in a pretty pattern. Sprinkle with salt and pepper right before serving.
Notes
- Use peaches that smell very sweet and fragrant.
- Chill your serving platter before you start assembling.
- Add the salt just before you eat the salad.
- Use high-quality olive oil for the best rich flavor.
- Tear basil by hand to prevent the leaves bruising.
- Keep the mozzarella at room temperature for better texture.
- Look for a thick balsamic glaze for better drizzling.
- Do not slice peaches too far in advance.
- Use a serrated knife if peaches are very soft.
- Garnish with toasted pine nuts for an extra crunch.