This summer’s biggest quest begins now: find a truly great peach. One perfect peach is enough to make me giddy. I get one or two each season and immediately start daydreaming about moving somewhere peaches are reliably amazing. Until then, I’ll do what any reasonable person would do—coat them in sugar and butter and caramelize the heck out of them.
It’s Caprese season: I could happily live on mozzarella and ripe fruit or tomatoes as long as there’s a generous drizzle of balsamic. Last week I was raving about another summer salad, and now it’s a new week with a different favorite—and that’s allowed. Variety = Jess law.
Seriously, I’m completely obsessed with this combination. I almost kept tomatoes in the dish, but they aren’t perfect yet and I didn’t want to buy flavorless grocery store ones. The peaches, cheese, basil and vinegar come together so simply and so beautifully. A few ingredients, major payoff.
These caramelized peaches make a perfect light dinner on their own. Serve with grilled bread if you want something heartier. The smoky sea salt finishes this off and takes it to the next level. I also love the idea of turning this into a stacked salad with sliced peaches, local goat cheese, a drizzle of honey and extra herbs—delicious and fresh.
This is one of those recipes I could make every week until summer ends. It’s easy, fast and feels special. If you try it, take a picture (or bring the whole salad over). I won’t judge.
The smoked sea salt is a small but mighty addition that rounds out the sweetness and creaminess. Assemble the salad by alternating peach slices with fresh mozzarella and basil, then finish with olive oil and balsamic vinegar. Simple, bright, and utterly summer.
Caramelized Peach Caprese with Smoked Sea Salt
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Ingredients
- 2 to 3 peaches, sliced about 1/2 inch thick
- 2 teaspoons brown sugar
- 2 tablespoons unsalted butter
- 1 (8-ounce) ball fresh mozzarella, sliced
- 10-15 fresh basil leaves
- 1/4 teaspoon smoked sea salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons extra virgin olive oil
- 1 1/2 tablespoons balsamic vinegar
Instructions
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Heat a skillet over medium heat. Sprinkle the peach slices with brown sugar. Add the butter to the skillet; once melted and sizzling, place the peach slices in the pan and cook until golden and caramelized, about 3 minutes per side.
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To assemble, alternate a caramelized peach slice with a slice of fresh mozzarella and a few basil leaves, arranging them in a low row or a circle. Sprinkle with smoked sea salt, season with freshly ground pepper, then drizzle generously with olive oil and balsamic vinegar. Serve immediately.
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