Peach Caprese Salad

Peach Caprese Salad

Submitted by Hayley Mielnicki of Utica, NY

Chef's Notes: "I was so excited to see one of my favorite meals with a fun addition entered into our competition! Freshly sliced peaches (or nectarines) in a caprese? Yes please! Hayley suggested using our Meyer Lemon Olive Oil and Traditional Balsamic Vinegar drizzled over fresh heirloom tomatoes, mozzarella and basil, with a pinch of sea salt. There were NO leftovers in my home for this one."

Products used: Meyer Lemon Olive Oil, Sicilian Sea Salt, Traditional 18-Year Balsamic Vinegar


2 to 3 Peaches or Nectarines, sliced
2 to 3 Roma or Heirloom Tomatoes, sliced
1 8 oz package fresh Mozzarella, sliced
¼ cup fresh Basil leaves
3 Tbsp Traditional Balsamic Vinegar
3 Tbsp Meyer Lemon Olive Oil
Sicilian Sea Salt, to taste


Thoroughly wash and dry all fresh produce. Slice and alternate layering the peaches, tomatoes and mozzarella slices in a large dish.

Evenly sprinkle basil leaves over top.

Drizzle with Traditional Balsamic Vinegar and Meyer Lemon Olive Oil. Season with Sicilian Sea Salt to taste!