Turn your caprese up a notch! Now that the days are longer and the weather is warmer, multi-course dinners lingering into dusk are my ideal weekend night. First, begin with a charcuterie board and cocktail. Then, this next course of caprese is perfectly suited for a summer night. While classic tomatoes + cheese are divine as-is, an added produce to the pattern is next-level!
Just-picked peaches—which get the Filippo Berio organic olive oil treatment on the grill—are layered between half moons of mozzarella and deep red tomatoes for a summery stunner of a salad. The final touch before serving al fresco? A drizzle of Filippo Berio classic balsamic glaze to official sweeten the season.
Scroll for the recipe, and join me in a #FilippoBerioSummer!
Serves 4
2 peaches, sliced
1 tablespoon Filippo Berio Organic Extra Virgin Olive Oil
8 ounces fresh mozzarella, sliced
1 large heirloom tomato, sliced
2 pieces fresh basil
Filippo Berio Classic Balsamic Glaze
Sea salt + freshly cracked black pepper
1. Heat a cast iron grill pan (or a grill) on medium-high heat. Brush with olive oil. Add peach slices in a single layer and grill, untouched, for 3-4 minutes. Flip and grill 2 minutes more. Remove from heat.
2. On a serving platter, layer tomato, mozzarella, and peach slices. Roll basil leaves tightly and, with scissors, cut ribbons atop the salad. Sprinkle with salt and pepper. To finish, drizzle with balsamic glaze.
