Spicy Peach “Caprese” Salad with Herb Oil & Balsamic Vinaigrette
In celebration of summer's vibrance, enjoy this twist on a caprese salad, using seasonal stone fruit, fresh herbs, heirloom tomatoes and balsamic vinaigrette. This refreshing dish is perfect for those warm days when you want to cool down with the flavors of the season. Impress your friends with this playful dish at a summer barbecue, potluck, river day or garden hang. I used mozzarella, even though I don’t typically do dairy. I thought about making it more of a panzanella style salad with cubed & toasted gluten-free bread, but alas, I did not bake and did not buy. If you want to switch it up entirely, a good substitute would be adding an absorbent vegetable like zucchini.
The good peaches start to hit around late July in the Pacific Northwest, but I’ve been seeing all kinds of stone fruit in the stores, you just may need to prepare for ripening time. An easy trick to quickly ripen a peach is to put it in a paper bag. Depending on how firm the peach is will depend on how long you’ll leave it in the bag.
The herb oil is kind of a thing. I think your most accessible way of straining is to use coffee filters inside of mesh sieve, unless you have a cheese cloth handy, and press & squeeze to extract the oil. I like the tactile experience of squishing the oil out, but be prepared to take a little time for it to collect.
I wish I had a grill, or a proper broiler, to give the peaches a little oomph. I don’t think it’s necessary but if you want a more developed flavor, try brushing the peaches with honey & salt and take things up a notch. This would be a great dish to prep and bring disassembled to your next outdoor gathering, especially if there is a grill.
INGREDIENTS
SALAD
3 ripe peaches, pitted and sliced
2 heirloom tomatoes, halved then sliced
4-8 oz fresh mozzarella, sliced
1/4 red onion sliced
1/2 jalapeño slivered
handful fresh basil leaves
handful fresh mint leaves
salt and pepper to taste
HERB OIL
1/2 cup extra-virgin olive oil
2 handfuls fresh basil leaves
1 handful fresh mint leaves
1/2 small jalapeño, seeded and chopped
salt
VINAIGRETTE
3 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
Salt and pepper to taste
DIRECTIONS
Prepare the Herb Oil
Boil water and add a pinch of salt with herbs for 10-15 seconds until bright green, remove and immediately cool in ice bath
Strain water from herbs using a dishcloth, making sure you wring as much liquid out as possible
In a blender or food processor, combine the olive oil, fresh basil leaves, fresh mint leaves, chopped jalapeño and blend
Blend until the herbs and jalapeño make a paste and are well blended
Place in coffee filter (or cheesecloth) and set inside mesh sieve while gentle pressing oil out of leaves
Leave to sit, drip & infuse while assembling your salad
Prepare the Vinaigrette
In a small bowl, whisk together the balsamic vinegar, honey, and Dijon mustard
Slowly whisk in the olive oil until the vinaigrette is emulsified
Season with salt and pepper to taste and set aside
Prepare the Salad
On a large serving platter, drizzle herb oil and scatter mint and basil leaves
Arrange the peach slices, heirloom tomatoes, red onion and mozzarella slices on top of the herbs
Sprinkle torn fresh basil and mint leaves on top to garnish (I also used micro-greens)
Lightly season with salt and pepper
Drizzle the balsamic vinaigrette over the top of the salad, maybe a little honey for extra sweetness
Toss gently to combine, if desired, or leave as is for a more structured presentation
SUGGESTED PAIRINGS
Grilled/Roasted Salmon or Chicken with lemon & seasoning of choice. I did herbs de provence thanks to my friends who brought a bag back from France
Grilled/Roasted Vegetables (asparagus, zucchinni, mushrooms) top with the extra Herb Oil
Fresh corn & avocado salad, other fruit salads (strawberries & bluerries witth the balsamic, mmmm)
Crusty bread to dip in the dressings, if you had extra you could go wild and make a plate with parm
Heirloom varieties are a testament to preservation of sustainable farming practices. Grown with care and without the heavy use of chemicals, they support biodiversity and preserve the genetic heritage of our food. When you bite into an heirloom tomato, you're tasting the fruits of of a deep-rooted connection to the earth.