Peach & Mint Caprese Salad W/ Curry Vinaigrette
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
8 salads
ingredients
- 1⁄2 tablespoon Madras curry powder
- 1⁄2 cup extra virgin olive oil
- 1⁄2 cup champagne vinegar
- 1⁄2 teaspoon honey, mild
- 4 -8 ounces fresh mozzarella balls, preferably buffalo's milk (see Notes)
- 4 large peaches, firm, ripe, rinsed but not peeled (yellow or white)
- 10 -12 sprigs of fresh mint
- 10 -12 sprigs fresh basil
- sea salt or kosher salt, coarse
- black pepper, freshly ground
directions
- In a dry (not non-stick) skillet, toast curry powder over medium heat stirring constantly until fragrant, a shade darker, and just starting to smoke, 2 minutes. Transfer to a bowl; let cool briefly. Whisk in olive oil, vinegar, and honey. Set aside.
- Slice mozzarella into 1/2-inch-thick pieces and set aside. Peel peaches, cut in half lengthwise, and remove pits. Set each half flat on cutting board and slice into 1/2-in-thick half-moons; set aside. Pluck mint and basil leaves from stems and set aside.
- Set out 8 small plates or flattish bowls and build a loose tower of salad on each: Lay a couple of pieces of peach in center, top with a leaf or two of mint and basil, drape on a piece of mozzarella, or repeat layering 2 or 3 times. Top each stack with 2 peach slices and a sprig of mint. Drizzle with curry vinaigrette, season with salt and pepper, and scatter a few mint and basil leaves on each plate.
- Notes: Use good peaches, and splurge on a buffalo mozzarella if you can--it's creamier and tangier than cow's-milk mozzarella, and it really elevates this salad. (It's very perishable, though, so check the sell-by date and use it fast.) You can make the vinaigrette up to a week ahead; mozzarella, peaches, and herbs can be prepared the morning of the party and kept in the refrigerator (toss peaches with a bit of vinaigrette to prevent browning; drain cheese in a colander before plating).
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RECIPE SUBMITTED BY
Hi! I'm very blessed with a daughter and 3 sons, all teens who don't hate me lol. I am passionate about my family, and being an Italian family makes us all foodies by nature! I love to cook just about anything that's rustic style, and I eat fairly naturally and vegetarian.