Peach Caprese Salad

This week I have an abundance of peaches. I have to be honest, I am not a fan of cooked or canned peaches. I do however love fresh peaches. Last night, the FOKRs (my tribe of wine lovers) came over for what we refer to as “a nibble and a sip”. Everyone brings an appetizer and a bottle of their favorite wine or beverage of choice. I had 30 minutes from the time I got home from work until the time they arrived to prepare something and the winner was peach caprese salad- I also threw some salmon in the oven for good measure.

The evening went off without a hitch. We laughed, we cried, we loved, and that is what we do best. The FOKRs are a diverse group- young, old, liberal, conservative, gay, straight, men, women, etc. We all have some common interests- we love food and wine, and we cherish our friendships. We have been friends for decades and together we have celebrated birthdays, births, anniversaries, weddings and life and we have been there for each other through breakups, divorces, deaths, sicknesses and hardships. Find your tribe and if you can’t find a tribe start building your own. And if you are lucky, you will have multiple tribes!

I would pair this with a chilled bottle of Mer Soleil Silver Chardonnay. It is unoaked with fruity notes and a crisp, bright finish. I wouldn’t be opposed to dropping a slice of fresh peach in the glass. Mer Soleil is part of the Caymus family and is a spectacular wine for the money- fabulous enough for a special occasion and affordable enough for a weeknight at home. We always keep some on hand in our wine fridge- you know, for emergency wine situations.

Peach Caprese Salad

• Servings: 4-6
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Ingredients

peaches
tomatoes
fresh mozzarella
basil
balsamic glaze*

Directions

Slice the peaches. Removing the peel is optional.
Slice the tomatoes.
Slice the mozzarella.
Place the ingredients above on a platter and throw in basil leaves.
Drizzle the balsamic glaze right before serving.

You can make your own balsamic glaze by reducing balsamic vinegar by simmering on low until it is the consistency you are looking for, or you can purchase the glaze. I have done both and I prefer buying it! Make this recipe your own. You could omit the tomatoes, or substitute burrata or goat cheese for the mozzarella. You could opt for a white balsamic glaze instead of the traditional.