Peach caprese salad with basil

Peach caprese salad with basil: a summery recipe with juicy peaches, mozzarella, olive oil, balsamic vinegar and toasted pine nuts.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 584 kcal per serving
• Protein: 25 g
• Fat: 47 g
• Carbs: 19 g

Ingredients

• 2 peaches
• 250 g mozzarella
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 2 tbsp pine nuts
• 1 handful of basil
• 1 tsp honey
• 1 pinch of salt

Method

You’ll need: frying pan · chopping board · knife · sieve

1. Wash the peaches, remove the stones and cut into thin wedges.
2. Drain the mozzarella well and slice it or tear it into rustic pieces.
3. Briefly toast the pine nuts in a dry frying pan until fragrant and lightly golden.
4. Arrange the peaches and mozzarella alternately on a large platter or on plates.
5. Stir together the olive oil, balsamic vinegar, honey, salt and a little pepper and pour over the salad. Scatter over the basil and finish with the toasted pine nuts.
6. Serve straight away, while the peaches are juicy and the mozzarella is still cool.

Good to know

This salad is summer on a plate. Sweet, salty and fresh, it feels uncomplicated but never ordinary. Just right when you want something light but still a bit special.

Swaps

Mozzarella → burrata (more fat and a little more vitamin A) | Pine nuts → walnuts (more omega-3 fatty acids and fibre) | Honey → date syrup (also adds small amounts of minerals) | Peaches → nectarines (similar nutrient profile, often a little firmer in texture)

Allergens

Contains milk; pine nuts may be a concern for people with nut allergies. Good for children if the pine nuts are finely chopped or left out, and fine during pregnancy with pasteurised mozzarella.