I know what you’re thinking. Tomatoes are the best right now and I spent all winter whining about how much I wanted tomatoes and here I am finally with a caprese salad and it has … peaches?
So, two things, first, I’ve been gone for, like, ever and you don’t know how many tomatoes I ate so mind your own damn business and second, this combo is just soooooo good. I’m not saying it should replace your traditional tomato mozzarella salad. I’m saying there is no such thing as too much cheese and all salads are healthy, so why not just make both. (That’s not a question because there is no reason to not make both unless you are living in a cheese drought which sounds terrible but also not real so ga’head and just make both.)
The peaches are sweet and juicy, the smoked mozzarella is just so smokey, the endive is nice and crunchy (and fun because it’s bite-sized!) and the reduced balsamic keeps the whole thing tangy and grounded. Keep in mind that the experts say you should always use more olive oil and salt than you think you need in a caprese salad. Who is going to say no to that?? (That one is a real question, guys, call out your crazies who say no to olive oil and salt.)
- 1 white peach, cut into small pieces
- ½ lb. smoked mozzarella, torn into small pieces
- 1 T. balsamic vinegar, reduced by half
- 2 heads endive
- Olive oil
- Sea salt
- Separate out the endive leaves so that they each make an individual little cup. In a large bowl, toss the peaches and mozzarella together and splash with olive oil and a big pinch of salt. Scoop the salad into the endive cups and drizzle with the reduced balsamic. Serve on the roof to good friends in the sunshine.