Peach Caprese Salad with Basil Pesto & Pickled Peppers

Peach Caprese Salad

with Basil Pesto & Pickled Peppers

20 MIN
$9.99 Serves 2-4
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Introducing Add-ons—a weekly selection of appetizers, sides, and desserts that you can add to your box and fill out your table. We're putting a sweet, seasonal spin on the classic Italian caprese salad by adding slices of juicy peach to our trio of fresh mozzarella, tomatoes, and basil pesto.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    430 Cals (est.)
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fresh
ingredients
Peach Caprese Salad with Basil Pesto & Pickled Peppers
Title
  • 1 Peach
  • 4 oz Fresh Mozzarella Cheese
  • ⅓ cup Basil Pesto
  • 4 oz Grape Tomatoes
  • ½ oz Pickled Peppadew Peppers
  • 1 Tbsp Red Wine Vinegar
time-saving
tips & techniques
step-by-step
instructions
1 Prepare the ingredients & marinate the tomatoes

Wash and dry the fresh produce. Quarter the tomatoes. Roughly chop the peppers. In a bowl, combine the quartered tomatoes, vinegar, chopped peppers, and 1 tablespoon of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Thinly slice the mozzarella. Halve, pit, and thinly slice the peach. 

2 Serve your dish

On serving plates, spread the pesto into an even layer. Serve the pesto topped with the sliced mozzarella, sliced peach, and marinated tomatoes. Drizzle with olive oil and season with salt and pepper. Enjoy!

Tips from Home Chefs

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Peach Caprese Salad

1 Prepare the ingredients & marinate the tomatoes

Wash and dry the fresh produce. Quarter the tomatoes. Roughly chop the peppers. In a bowl, combine the quartered tomatoes, vinegar, chopped peppers, and 1 tablespoon of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Thinly slice the mozzarella. Halve, pit, and thinly slice the peach. 

2 Serve your dish

On serving plates, spread the pesto into an even layer. Serve the pesto topped with the sliced mozzarella, sliced peach, and marinated tomatoes. Drizzle with olive oil and season with salt and pepper. Enjoy!

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