Peach “Caprese” Salad
Why is summer so great? Days spent lounging by the lake, long bike rides, fish tacos, homemade strawberry jam. All true. And you know what else? Everything just tastes so good! And it is now, I think, in these dog days of summer when everything starts tasting best. Juiciest, freshest, ripest. And so it is now, when recipes come unbidden, floating into my head.
This recipe, my most recent frolic, is really something. I think that about everything I post here, of course, but this one really knocked my socks off. When I first thought it up, I had a feeling it would be pretty great. Upon first bite, I realized I had been wrong; it was spectacular. Broiled peaches, with slightly blackened skin brought a jolt of flavor that goes straight down to your toes; complemented by creamy mozzarella, the crisp bite of red onion, and earthy, sophisticated basil. Don’t think of this as a replacement for the traditional tomato caprese; think of it as another dish entirely, with its own set of satisfactions.
I broiled the peaches because they had been sitting around just a little too long, and were no longer looking perfectly appetizing raw. Remembering talk about grilled peaches, I them in the broiler for a few minutes per side and, voila, salvaged. Not only salvaged, but perhaps enhanced. They became unbelievably sweet, unbelievably juicy, unbelievably the essence of peach.
They may actually have become a little too sweet, or, more specifically, too sweet to eat an entire bowl of, as was my original plan, back when I thought I’d be using raw peaches. Instead, I ended up toasting some slices of baguette and eating the whole thing as if it were an hors d’oeuvre. That might be the best way to go, but it is a messy way, indeed, so think plates, or at least big, absorbent napkins. Or maybe think, something that I will gobble up all on my own, in the privacy of my own home, where no one can see the mess I make.
Peach “Caprese” Salad
Makes 1 small bowl-full (for 1 for lunch, or maybe 5 baguette slices worth of topping)
Ingredients (proportions here are rough, and up to your whims)
- 2 peaches, cut into chunks/slices
- 1/2 ball of mozzarella, cut into cubes
- 1/2 red onion, sliced thin
- 1/8 cup basil leaves, roughly chopped
- red wine vinegar
- Balsamic vinegar
- salt and pepper, to taste
1. Preheat broiler. Cover broiler pan with foil; place peach chunks on foil. Broil for about 5 minutes (until skin starting to brown/char); flip over; broil for about another 5 minutes. Remove from broiler. Let cool (5-10 minutes).
2. When cool enough to handle, combine with other ingredients. Splash red wine vinegar over everything, with a dash of Balsamic (this may be sacrilege, but it was just what I wanted — a little tart, a little sweet — and it was great). Season with salt and pepper.
Serve with toasted baguette slices.
