When the basil is lush vibrant green and fragrant, when the heirloom tomatoes are vine ripened and bursting with sweet juice, when the peaches are succulent and bite-able, please do yourself the favor of creating a caprese salad. This is my all time favorite summer salad! My updated additions to this Italian classic include snuggling sliced peaches beside the tomatoes and subbing burrata cheese for sliced fresh mozzarella. Burrata is a semisoft cheese formed from fresh mozzarella and cream; it can be found at most grocery stores in the deli section.
Ingredients: tomatoes, peaches (I used nectarines) burrata cheese, fresh basal leaves, arugula, olive oil and balsamic vinegar. Sammy, the bernedoodle, has approved this message.
Someone else was enjoying my boxwood basil bush.
This salad makes its best presentation on a white platter. Start with a layer of arugula. I love the peppery bite it adds to the party!
Slice the tomatoes; I use whatever looks the most ripe and fresh (or whatever is on my kitchen counter). I love to use a combination of different types and colors. Its called “painting with food.”
Slice the peaches. I always leave the peelings on for more appeal.
L:ayer the slices of tomatoes and peaches on top of the arugula. Roughly tear the basil leaves and artfully fling them over the fruit. Alternatively, you could chiffonade the basil; I personally prefer sturdier substances than chiffon.
Sprinkle the salad with coarse salt and freshly ground pepper. Lightly drizzle everything with olive oil and balsamic vinegar.
If you love cheese, Burrata will make you swoon. Use any leftover as a finisher on top of freshly baked homemade pizza.
Gently tear the burrata balls apart with your hands and drape the pieces over the salad. If you choose to go with fresh mozzarella, slice it thinly and tuck the slices in between the fruit. Finish with a final drizzle of balsamic vinegar and a dusting of coarsely ground fresh pepper.
This salad is best consumed beside the pool.
Deep in December it will be nice to remember………..