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.
Suggested Content
Can You Dig It?
How urban farming nonprofit Trap Garden is working to eradicate Nashville’s food deserts
Double Scoop of Happiness
Kokos Ice Cream creators Jerusa van Lith and Sam Brooker want to show you just how good ice cream can be.
