Summer Peach Caprese Salad

As a kid, I lived down the street from a huge peach orchard. I won't lie... a peach or two were stolen on plenty of hot summer days. Juicy and delicious! This salad brings me back and one you will certainly enjoy!

Ingredient Spotlight. Our Peach White Balsamic doubles down on the ripe summer fruit with a bright, jammy sweetness and clean acidity, while a grassy, peppery Extra Virgin Olive Oil rounds it into a silky finishing drizzle.

Ingredients

• 8 oz. good quality whole milk ricotta
• A large ripe peach, sliced in 1/4" slices (8 slices)
• 1/4 cup fresh torn basil leaves
• 2 tablespoons North Conway Olive Oil Company Peach White Balsamic
• 2 tablespoons North Conway Olive Oil Company Extra Virgin Olive Oil
• Salt & pepper to taste

Instructions

1. Arrange the sliced peaches on a platter sandwiching one tablespoon of ricotta between the slices.
2. Whisk the olive oil with the white balsamic vinegar and drizzle the peaches and ricotta with the dressing.
3. Season with salt and pepper and scatter fresh basil leaves over the peaches.

Chef's Notes

• Whisk the oil and balsamic together just before serving so the dressing stays emulsified and glossy over the fruit.
• Use the ripest peach you can find. A soft, fragrant peach needs almost nothing else to shine alongside the creamy ricotta.

Make It Yours

• Swap the peach for ripe nectarines or halved figs when they come into season.
• Try our Sicilian Lemon White Balsamic in place of the Peach for a brighter, more citrusy drizzle.

Allergens: Contains dairy (ricotta).

Shop for North Conway Olive Oil Company Peach White Balsamic and shop for North Conway Olive Oil Company Extra Virgin Olive Oil at the shop.