Caprese-style salad with cucumbers and peaches

Delicious additions enhance this classic dish!

I have always loved Caprese salad – to me, the combination of sliced fresh mozzarella and tomatoes, garnished with basil leaves and dressed with a little salt, pepper and olive oil (and sometimes balsamic) showcases the best of each ingredient so perfectly. I recently decided to add in some sliced cucumbers and peaches and I may never make a Caprese any other way now. Note that the ingredients can be sliced and plated up to 6 hours ahead, but it’s best to drizzle the dressing on and sprinkle with salt and pepper right before serving. If you can find it, buffala (buffalo milk mozzarella) is really lovely in this dish and if you’re a big cheese fan, feel free to double the amount indicated below.

Ingredients

• 2 large heirloom tomatoes
• 1/2 large seedless cucumber
• 125 g (4 ounce) ball fresh mozzarella
• 2 ripe peaches
• Handful fresh basil leaves
• 2 tablespoons (30 mL) extra-virgin olive oil
• 1 tablespoon (15 mL) balsamic vinegar
• Fresh ground pepper and fleur de sel or flaky sea salt

Method

• Wash tomatoes, cut out stem end and slice thinly, arranging slices – slightly overlapping – on a platter.
• Wash cucumber, peel if you wish, and slice thinly, arranging slices (overlapping) on top of tomatoes.
• Thinly slice the mozzarella and lay slices over the cucumbers, topping with half the basil leaves (torn in half if leaves are large).
• Wash peaches (no need to peel) and slice thinly, discarding pits. Lay slices attractively over cheese then top with remaining basil leaves. Refrigerate platter of fruit and vegetables until serving time.
• Whisk or shake olive oil and balsamic vinegar together with a pinch of salt until smooth.
• When ready to serve, shake or whisk dressing again then drizzle over salad and sprinkle with pepper and salt.

Serves 4 as a side dish or 2 as a main course.