Caprese salad with peaches, the classic tomato, mozzarella, and basil caprese with an extra touch of white and yellow nectarines. A small reinterpretation of a simple dish from the Italian tradition. Perfect to serve as a main dish or why not as an appetizer or starter for a summer dinner. If you like tomatoes and mozzarella

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Difficulty: Very easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 2 people
Cooking methods: No cooking
Cuisine: Regional Italian
Region: Campania
Seasonality: Spring, Summer

Ingredients

2 mozzarella balls
1 nectarine (white)
1 nectarine (yellow)
2 tomatoes
12 basil (leaves)
2 tablespoons olive oil
to taste fine salt
to taste black peppercorns

Tools

1 Cutting board
1 Knife
2 Oval plates

Preparation of Caprese Salad with Peaches

Wash the tomatoes well, then cut them into slices about a quarter-inch thick.
Drain and dry the mozzarella balls, then cut them approximately the same thickness as the tomatoes.
Once the tomatoes and mozzarella are cut, arrange the slices randomly on the serving plates.
Now wash and pit the peaches, then cut them into wedges and finally into thin slices.
Then place the peach slices, a mix of white and yellow, on the plate along with the tomatoes and mozzarella.
Finish the dish with some torn basil leaves and others left whole.
Dress with olive oil, salt, and freshly ground pepper to taste.
And voilà… your caprese salad with peaches is ready to be served to your guests