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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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

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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