Italian cuisine · Salads & Mezze

Caprese di Bufala e Pesche

A summery caprese where ripe peach wedges replace the tomatoes and are layered with buffalo mozzarella and basil.

Ingredients · for 4 servings

• 250 g buffalo mozzarella
• 3 ripe peaches
• 1 bunch basil
• 4 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1 tsp coarse sea salt
• Salt, pepper

Instructions

1. Take the buffalo mozzarella out of the fridge 20 min before serving so its full milky flavor can develop.
2. Wash the peaches, halve them, remove the pits, and cut into wedges about 1 cm thick; for very ripe fruit, leave the skin on.
3. Drain the mozzarella and tear it into rough pieces by hand instead of cutting it — this way it absorbs the dressing better.
4. Whisk the olive oil, balsamic vinegar and honey with a pinch of salt and pepper until a slightly creamy vinaigrette forms.
5. Arrange the peach wedges and mozzarella pieces loosely on a flat platter and drizzle with the vinaigrette.
6. Scatter with picked basil leaves and coarse sea salt and serve immediately with white bread.