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BlogRecipes

Peach Caprese

byJoanna Gaines
Total 40 mins, includes cooling time
Active 10 mins
Makes 4 servings
fromA Light LunchMagnolia Table with Joanna Gaines
Ingredients
    • 1/2 cup white balsamic vinegar
    • 1/4 cup extra virgin olive oil
    • 2 white peaches, chilled
    • 2 yellow peaches, chilled
    • Two 4-ounce fresh mozzarella balls, preferably water-packed
    • 10 fresh basil leaves, torn
    • 1 teaspoon flaky salt
    • 1 teaspoon freshly ground black pepper
Directions
  1. In an 8-ounce screw-top jar, combine the vinegar and oil. Screw on the lid and shake well. Refrigerate until well chilled. The dressing can be made ahead and stored in the jar in the refrigerator for up to 1 week.
  2. Remove the pits from the peaches and cut them into 1/2-inch-thick slices or wedges. Drain the mozzarella if necessary and pat it dry. Use a sharp knife to cut it into 1/4-inch-thick slices.
  3. On a serving platter, decoratively arrange slices of the white peaches, yellow peaches, and mozzarella. Scatter the basil leaves on top, drizzle over the dressing, and sprinkle the flaky salt and pepper on top. Serve at once.
“Magnolia Table: A Collection of Recipes for Gathering” by Joanna Gaines © William Morrow 2018. Provided courtesy of Joanna Gaines. All rights reserved.

Meet The Creator

Joanna Gaines

Joanna Gaines is the co-founder of Magnolia, a home and lifestyle brand, a bestselling author, and editor-in-chief of Magnolia Journal. Alongside her passion for design and food, nothing inspires Jo more than time at home with family—messing with recipes in the kitchen or planting something in the garden.

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