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Home Salade caprese met wilde perzik en honing – balsamico dressing

Recipes

Summer fruit is my favorite: it feels like in the warm months all fruit tastes even better. Passion fruit, mangoes and peaches are literally everywhere in the supermarket, and that makes me very happy. I’ve recently discovered the wild peach. This fruit is not only particularly delicious on its own or in a smoothie but also perfect for cooking. I made a kind of caprese salad, but without tomato and with wild peaches. Unusual, summery and above all very tasty.

The creaminess of the mozzarella and the intense flavour of the balsamic create a lovely balance with the sweet peach. Surprise friends by serving this salad as a starter or side dish, or put it on the table at a BBQ evening. Success guaranteed!

Recipe

Caprese salad with wild peaches and honey – balsamic dressing

This caprese salad pairs juicy grilled wild peaches with creamy mozzarella and a homemade honey-balsamic dressing. Simple yet impressive, it comes together in no time.

Course	Appetizer
Kitchen	Italian
Servings	4

Preparation time

Preparation time	17 min
Total	17 min

Equipment

Grill pan
Small saucepan

Ingredients

4 wild peaches
50 ml balsamic vinegar
40 ml honey
1 ball of mozzarella
a handful of fresh basil
a handful of walnuts
olive oil
salt & pepper

Caprese salad with wild peaches and honey – balsamic dressing

1. Put the balsamic and honey in a small saucepan and gently simmer until reduced by half. This will take about 10 minutes. When roughly (a little more than) half remains, pour the dressing into a small glass and let it cool—you’ll see it thicken.

2. Coarsely chop the walnuts and briefly toast them in a dry grill pan; then set them aside. Cut the peaches into two slices and chop the rest into pieces (or however you find convenient). Heat some oil in the grill pan and grill the peaches until nice brown grill marks appear. This takes about 3 minutes. Place the grilled peaches on a plate and sprinkle with some sea salt (it brings out the sweetness, very tasty).

3. Slice the mozzarella thinly and drape over the peaches. Sprinkle with freshly ground pepper. Tear some basil leaves and distribute them over the mozzarella. Finally drizzle the honey-balsamic dressing over everything and finish with the walnuts. Enjoy!

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Wild peaches are sweeter and more aromatic than regular peaches, but you can also use regular ripe peaches if wild ones aren’t available. Make sure they’re not too soft so they hold up well on the grill.

You can make the honey-balsamic dressing in advance and store it in a sealed jar in the fridge. That way you’ll always have a delicious dressing on hand for salads or as a dip.

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