Red Haven Peach & Caprese Salad
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16 oz. Galbani® Fresh Mozzarella Log, sliced
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1 red haven peach, cut in wedges
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1 Tbsp. red onion, thinly sliced
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1 fresh cracked black pepper
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1/2 tsp. flake sea salt
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2 Tbsp. Extra Virgin Olive Oil
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1 tsp. aged balsamic vinegar
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1 large basil leaf, torn
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1 basil leaf top, garnish
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Wash peach, cut in half, remove pit and cut each side in 4 wedges.
Slice about 5-6, 1/4” slices of fresh mozzarella and cut in half, creating half-moons.
Arrange the peaches and mozzarella on a plate.
Top with sliced red onion and sprinkle with fresh ground black pepper and sea salt.
Drizzle salad with Extra Virgin Olive Oil and balsamic vinegar.
Garnish with torn basil and basil top.
Serve immediately.
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16 oz. Galbani® Fresh Mozzarella Log, sliced
-
1 red haven peach, cut in wedges
-
1 Tbsp. red onion, thinly sliced
-
1 fresh cracked black pepper
-
1/2 tsp. flake sea salt
-
2 Tbsp. Extra Virgin Olive Oil
-
1 tsp. aged balsamic vinegar
-
1 large basil leaf, torn
-
1 basil leaf top, garnish
Wash peach, cut in half, remove pit and cut each side in 4 wedges.
Slice about 5-6, 1/4” slices of fresh mozzarella and cut in half, creating half-moons.
Arrange the peaches and mozzarella on a plate.
Top with sliced red onion and sprinkle with fresh ground black pepper and sea salt.
Drizzle salad with Extra Virgin Olive Oil and balsamic vinegar.
Garnish with torn basil and basil top.
Serve immediately.