Saturday, June 21, 2014

Peach Caprese Salad

Posted by Erin Wilburn / 4 comments » / csa, salad, sides

We are officially in Peach Truck season ’round here. If you’re not from the Nashville area, or are unfamiliar with the Peach Truck, it’s a company that brings up freestone Georgia peaches and sells them in brown paper bags. They have an adorable story on the about page of their website. I fell in love with them last year, buying a bag a week. Elliott loved them last year, and again this year, just gobbling them up! I’ve bought other peaches from the Farmer’s Market, but they just aren’t quite as juicy and delicious as the Peach Truck. (Lemme go ahead and stop right here and say this is NOT a sponsored post! The Peach Truck doesn’t know I’m writing this post, nor have they given me free peaches. I just love the peaches, and from what I know, think it’s a great little company.) As soon as I heard they were back for the season, I’ve bought 4 bags in the past 3 weeks.

I decided to find a non-dessert recipe to use some peaches for a summer grill out get-together and settled upon this Peach, Mozzarella, and Basil Salad via Real Simple. Real Simple is a source I turn to often because their recipes really do tend to be simple. Sometimes they are simple, and amazingly delicious. Sometimes though they can be simple and kind of bland, or lacking oomph. Luckily this was a simple, delicious recipe. The flavors combined nicely, and it was a wonderful take on the simple caprese salad I often enjoy throughout the summer. I love a dish that is pretty & colorful too! So if you’re a Peach Truck addict like me this is a great recipe to add to your repertoire, and a great way to use up basil if you’ve got a plentiful plant.

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Peach Caprese Salad

Yield: 4-6 servings, depending on serving size

Prep Time: 15 minutes

Total Time: 15 minutes

*I doubled the recipe to feed a larger group.*

Ingredients:

3 ripe peaches (peeled, if desired)
1 cup fresh basil leaves, torn *I used both green & purple basil*
8 ounces fresh mozzarella, cut into 1-inch chunks
2 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt
1/8 teaspoon black pepper

Directions:

Cut each peach into 6 to 8 wedges, then cut each wedge in half crosswise.

In a large bowl, combine the peaches, basil, and mozzarella. Drizzle with the oil, sprinkle with the salt and pepper, and toss. (You can cover and refrigerate the salad for up to several hours.) Serve cold or at room temperature.

Per serving, based on 4 servings: Calories 194; Fat 11g; Sat Fat 4g; Cholesterol 30mg; Sodium 418mg; Carbohydrate 10g; Fiber 2g; Sugar 8g; Protein 17g

Real Simple

For more info on the Peach Truck, and to find a locations across Tennessee, Kentucky, & Ohio they are selling, check out their website!