- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon flaked salt, divided
- 2 large heirloom tomatoes, thinly sliced
- 2 ripe peaches - halved, pitted, and sliced into half moons
- 6 leaves fresh basil
- 1 (8 ounce) ball fresh mozzarella, thinly sliced
- Whisk olive oil, balsamic vinegar, and 1 pinch flaked salt together in a bowl until dressing is smooth.
- Alternate tomato slices, peach slices, basil leaves, and mozzarella slices in layers on a platter. Drizzle dressing over salad and sprinkle remaining flaked salt on top.
03/24/2018
recipepes.com
Peach and Tomato Caprese Salad, recipe
PT15M
PT1H
5
455 calories