This was one of the recipes Jennifer and I made while she was visiting.
Peach Tomato Caprese Salad
8 oz. fresh mozzarella, sliced
2 peaches, cut into wedges
3 heirloom tomatoes, sliced (we used cherry tomatoes, sliced)
Basil leaves
3 Tbsp. lemon juice
1 Tbsp. pesto
1 tsp. honey
salt and fresh ground pepper to taste
Balsamic glaze for drizzling on top of the salad (I really like Bertolli balsamic glaze)
In a small bowl whisk together the lemon juice, honey, salt and pepper. Taste for seasoning and adjust or set aside.
On a large serving platter, arrange the slices of tomato, mozzarella, peaches and basil leaves. Drizzle the pesto vinaigrette over the salad. Finish with a drizzle of balsamic glaze or aged balsamic vinegar. (we obviously just tossed it all in a bowl and stirred together. It was still tasty!) :)








































































