Summer Peach Caprese Salad with a Honey Balsamic Glaze

This peach caprese salad is seriously so simple, but it’s something fun and different that people won’t expect. And the honey balsamic glaze is so damn good. Try it drizzled over roasted salmon, roasted Brussels sprouts, baked brie, or over summer strawberries and orange segments. I love this balsamic glaze because a simple technique turns an ordinary pantry ingredient into something completely different. Like magic.

Serve this salad with some roasted chicken or an Italian main. This salad is also really good with plums instead of peaches. Also try roughly chopping some roasted almonds and sprinkle them on top for a little texture.

What makes this recipe enchanting:

• Makes the most of in-season juicy and ripe summer peaches

• Very easy, but beautiful and impressive

• If you can find store-bought balsamic glaze, that would work totally fine here

More summer recipes:

• Picnic Orzo Pasta Salad

• Summer Panzanella with Capers & a Mustard Vinaigrette

• Skillet Puff Pancake with Strawberries

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Honey Balsamic Glaze:

• ½ cup balsamic vinegar

• ¼ cup honey

Directions:

1. In a small stainless steel saucepan whisk the balsamic vinegar and honey together and heat over medium until it starts to bubble, and then turn down to medium-low. Whisk occasionally for 20 minutes. After 20 minutes your balsamic mixture should have reduced significantly and turned syrupy. Make sure to keep it on medium-low, any higher than that and the honey will candy and, when it cools, it will become very sticky.

Summer Peach Caprese Salad for about 4 people:

• 3 peaches

• 2 balls of mozzarella

• 1 bunch of fresh basil leaves

• About 2 handfuls of roasted unsalted almonds (optional)

• Honey Balsamic Glaze

Directions:

1. Slice the peach in half lengthwise and remove the pit. Slice both halves lengthwise to create circular-like peach slices. Then slice the mozzarella balls to make circular-like slices. Pull out a pretty plate and start layering alternating slices of the peach, mozzarella, and basil leaves to create a pretty sort of accordion effect. I usually double up the slices of peach so there’s more peach than cheese.

2. Place the almonds in a resealable plastic bag, seal, and smash with the back of a heavy spoon to roughly crush the almonds. You can also do this in a food processor, or you can just roughly chop them with a knife. Sprinkle the chopped almonds over the salad. Drizzle the Honey Balsamic Glaze over the salad.