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Peach Caprese with Balsamic Glaze

Lynn Dugan - MyPlate2Yours


Tomatoes are the usual star of a caprese salad. This one features fresh summer peaches! Of course, you can swap out the peaches with ripe tomatoes. Or, alternate slices of tomatoes and peaches for another version. And even though spinach is not a traditional ingredient, it balances well with all the flavors of this summer salad and packs a nutritional punch!


About Balsamic Glaze...

Balsamic glaze is one of my favorite ingredients. It is the product of a balsamic vinegar reduction and the outcome has a rich, smooth, slightly sweet taste. It can be purchased already made or you can DIY.


To make Balsamic Glaze (yield 1/2 cup): Heat 2 cups balsamic vinegar over low to medium heat. Gently simmer for 20 to 30 minutes. The reduction is complete when it is thick and coats a spoon (and has the consistency of chocolate syrup). The reduction can be stored in a covered container in the refrigerator for several weeks.


Peach Caprese with Balsamic Glaze (serves 6)

3 fresh peaches, sliced

½ pound fresh mozzarella cheese, cut into 1-inch pieces

3 ounces (about 3 cups) fresh baby spinach

3 leaf clusters basil

2-3 tablespoons balsamic glaze


Line your favorite serving dish with fresh spinach. Top with sliced peaches and mozzarella, alternating the pieces (see photo). Snip basil leaves with scissors to scatter over top of salad. Drizzle with balsamic glaze. Enjoy!



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