Caprese with peaches

This salad is a real summer on a plate: bright and light. I've been wanting to cook something like this for a long time - with mozzarella and fresh peaches. I came up with such a colorful and bright caprese. Still, prosciutto would be here - and it would be quite Italian.

Maria

Recipe author

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Composition / ingredients

Servings:

Peaches

Tomatoes

Mozzarella (1 large ball)

100

Olive oil

Ground black pepper (pinch)

Salt (I didn't add)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 5 g

Fats 43 % 9 g

Carbohydrates 33 % 7 g

118 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 25 min

Step 1:
Measure out the ingredients.
Step 2:
Wash the peaches, dry them, cut them in half and remove the stone. Cut the resulting halves into thin slices.
Step 3:
Wash the tomatoes, dry them and cut them into semicircles too.
Step 4:
Cut the mozzarella into thin slices. You can also use semicircles, so that there is definitely enough for all peaches and tomatoes.
Step 5:
Place slices of peaches, tomatoes and mozzarella on the dish in a circle, overlapping, alternating.
Step 6:
Pour olive oil over the salad, season with salt and freshly ground pepper. I did not salt (although it is necessary to salt according to the recipe), because I do not really like the combination of fresh peaches with salt. Garnish with parsley and basil leaves.