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I put together these gorgeous, and flavorful salads to serve as an appetizer – a fun finger food to enjoy while visiting with friends, making the most of the local, seasonal produce.

PEACH AND PROSCIUTTO CAPRESE SALAD peach caprese FOR THE SALAD

3 ripe peaches, pitted and sliced into rounds

6 ounces of mozzarella, sliced into rounds

2 ounces proscuitto, cut into thirds, cooked

fresh basil leaves

FOR THE DRESSING

2 teaspoons olive oil

2 teaspoons lavender balsamic vinegar, or white balsamic vinegar

salt and freshly ground black pepper to taste

To make the dressing: whisk together olive oil and vinegar in a small bowl. Season with salt and a good grind of pepper. Arrange peaches, mozzarella, and proscuitto on a platter, spoon dressing over the proscuitto and top with basil leaves.

Enjoy!

Recipe adapted from Shape Magazine, May 2014

 

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