Master Platers: Peach Caprese Salad

Peach Caprese Salad

From the upcoming The Peach Truck Cookbook, available June 25

Yield: 4 servings

THE GOODS:

2 tbsp balsamic vinegar
2 tbsp fresh lemon juice
1 tbsp stone ground mustard
1 tbsp honey
1 tbsp chopped shallot
3/4 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 cup extra virgin olive oil
1/2 lb fresh mozzarella, sliced
2 large peaches, sliced into rounds
2 medium heirloom tomatoes, sliced
small handful of basil leaves
flaky sea salt

DIRECTIONS:

Whisk together the vinegar, lemon juice, mustard, honey, shallot, kosher salt, and pepper in a small bowl. While whisking, slowly drizzle in the olive oil and whisk until the dressing is emulsified. Arrange the mozzarella, peaches, tomatoes, and basil on a serving platter or individual plates. Drizzle with the dressing, sprinkle with flaky salt, and serve.

Excerpt from The Peach Truck Cookbook by Jessica N. Rose and Stephen K. Rose. Copyright © 2019 by S&J Rose, LLC. Reprinted by permission of Scribner, an imprint of Simon & Schuster, Inc.

 

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