Peach Caprese Salad

Name: Peach Caprese Salad
Cuisine: Indonesian
Ingredients: 4 medium peaches, sliced thin, about 16 slices per peach; 2 tablespoons olive oil; 1 tablespoon fresh lemon juice; 1/4 teaspoon kosher salt, plus more to taste; 1/8 teaspoon freshly ground black pepper, plus more to taste; 8 ounces spring mix, roughly chopped or torn bite-size; 4 ounces mozzarella pearls, ciliegine, bocconcini - halved as needed; 2 -4 ounces prosciutto, torn bite-size; 12 basil leaves, sliced very thin or torn; 2 tablespoons balsamic glaze

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Foto: Barefeet In The Kitchen

Ingredients

4 servings

4 medium peaches, sliced thin, about 16 slices per peach
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt, plus more to taste
1/8 teaspoon freshly ground black pepper, plus more to taste
8 ounces spring mix, roughly chopped or torn bite-size
4 ounces mozzarella pearls, ciliegine, bocconcini - halved as needed
2 -4 ounces prosciutto, torn bite-size
12 basil leaves, sliced very thin or torn
2 tablespoons balsamic glaze

Steps

Place the sliced peaches in a mixing bowl and drizzle with olive oil and lemon juice. Sprinkle with salt and pepper. Toss to coat.
On a large platter or in the same mixing bowl, layer the spring mix, peaches, mozzarella, prosciutto, and basil. Drizzle with balsamic glaze. Enjoy!

Source: Barefeet In The Kitchen

Peach Caprese Salad

Ingredients

Steps

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