Going to the farmer’s market with my parents on Sunday mornings is one of my favorite parts of the week. It’s such a nice opportunity to spend time with them and catch up without any distractions. Every week we make an effort to try a new fruit or veggie, and sometimes we do, but no matter what we always leave with peaches. Recently, I’ve been buying an extra peach and a tomato, then making this Peach Caprese salad on Sunday evenings.
I’ve already shared this salad on my Instagram, and it’s so simple you barely need a recipe, but I love it so much that I just have to share on the blog.
This salad tastes like the essence of summer, and it is beyond simple to make. That means spending less time in the kitchen and more time with your family/friends/Netflix.
This Peach Caprese Salad is so versatile that I will make some on Sunday evening to have with dinner, then I will eat it again with toast for breakfast the next morning. And as you can see from the below photo of my desk lunch, it’s also delicious as leftovers topped with some chicken (or your protein of choice), which is such a win in my book.
If you try this (and you totally should!) let me know what you think and/or share it with me on Instagram!
- 1 peach
- 1 tomato
- 4 oz. fresh mozzarella balls (omit/replace with almond-based cheese if vegan)
- ¼ c. thinly sliced basil
- Dice peach and tomato into bite-sized chunks
- Cut each mozzarella ball into quarters.
- Combine all ingredients in serving bowl, toss gently, then serve.
Try this Peach Caprese Salad along with: