Description
A refreshing and flavorful Peach Caprese Salad with a sweet and tangy balsamic glaze, perfect for a summer meal.
Ingredients
- 2 ears Sweet Corn, sliced (optional)
- 1 tbsp Olive Oil, plus more for drizzling on top
- 2 Heirloom Tomatoes, sliced
- 3-4 Yellow Peaches
- 8 oz Fresh Mozzarella, sliced
- 1/2 cup Basil Leaves
- Kosher Salt and Black Pepper, to taste
- 1 cup Balsamic Vinegar
- 1-2 tablespoons Honey
Instructions
- Saute the corn. Add a little olive oil to a skillet over medium heat and add corn.
- Season with salt and black pepper and cook until golden brown, about 5 minutes.
- Remove from the skillet and set aside.
- Make the balsamic glaze. Combine 1 cup balsamic vinegar and 1-2 tablespoons honey in a small saucepan.
- Bring to a boil, then reduce the heat to low.
- Simmer for 12-15 minutes, until the sauce reduces and coats the back of a spoon.
- Remove and let it cool to room temperature.
- Assemble – layer the peaches, sliced tomatoes and mozzarella, and basil leaves on a platter.
- Sprinkle corn on top (if using).
- Drizzle with extra virgin olive oil and the cooled balsamic glaze.
- Add a dash of finishing salt/flaky sea salt and black pepper on top.
Notes
- For a richer glaze, you can use brown sugar instead of honey.
- Ensure the balsamic glaze has cooled sufficiently before drizzling to prevent it from being too watery.
- The corn is optional, but adds a nice textural contrast.