Peach Caprese Salad and Balsamic Reduction

April 28, 2015

Fresh Georgia peaches sub for vine-ripened tomatoes in this classic salad. I like to reduce some good-quality balsamic vinegar to add gooey, tart, sweet flavor. One caveat, open a window or prepare the balsamic reduction a few hours ahead of hosting any guests—the vinegar smell can remain strong for some time in a poorly ventilated kitchen.

Ingredients

3/4 cup aged balsamic vinegar

4 fresh, ripe peaches, cut into 1/4-inch slices (about 1 1/2 lb. or 2 1/2 cups sliced)

12 oz. fresh mozzarella cheese, cut into 1/4-inch slices

1/4 cup loosely packed fresh basil leaves

Preparation

Heat a small saucepan over medium heat 1 minute or until hot. Add vinegar, bring to a simmer, and cook 5 minutes or until vinegar is reduced to ¼ cup and coats the back of a spoon. Remove from heat. (Vinegar can be prepared up to 1 day ahead.)
Alternate peach and mozzarella slices on a large serving platter. Stack basil leaves, and roll up tightly beginning at 1 long side; cut basil crosswise into thin strips or, if using small leaves, leave whole. Arrange basil over peach and mozzarella slices.
Drizzle desired amount of reduced balsamic vinegar over salad, reserving remaining balsamic vinegar for another use; refrigerate in an airtight container up to 1 week. Serve salad immediately. Serves 4.

Recipe courtesy of Chef Matt Moore. Image courtesy of Oxmoor House.