Georgia Caprese Salad
This is the second recipe I’ve shared from the fantastic cookbook, Southern My Way—Simple Recipes, Fresh Flavors by Gena Knox. However, I have to say, this Georgia Caprese Salad with Lime Vinaigrette is my very favorite. Not only is it simple and delicious, but it also makes an elegant entree to serve to company. I’ve already made it twice this summer: a few weeks ago when I invited a friend to have lunch, and tonight for a simple weekday dinner. This Southern spin on an Italian classic screams summer. And, when it’s made with fresh, local peaches, you can’t stop it.
Georgia Caprese Salad with Lime Vinaigrette
*Use organic ingredients when possible
Prep Time 15 minutes
Yields 4 servings
Juice and zest of 1 lime
1 tablespoon champagne or white wine vinegar
1 tablespoon water
1 tablespoon honey
1/2 teaspoon salt
1/4 cup olive oil
2 tablespoons chopped fresh mint
2 (4-ounce) balls fresh, water-packed mozzarella cheese
4 (room temperature) ripe peaches, unpeeled, each cut into 8 wedges
1/2 cup fresh basil leaves
First To prepare dressing, combine lime juice, zest, vinegar, water, honey, and salt. Slowly whisk in olive oil and set aside.
Next Cut cheese into 1-inch pieces and gently toss with peaches and basil leaves.
Last Whisk mint into dressing and toss about 2 tablespoons (or more to taste) with salad. Season with freshly cracked pepper and serve.
The vintage linens and lovely rose print plates belonged to my grandmother, Lois McManaway Rieley.
Also, this peach caprese salad pairs beautifully (as if they were made for one another) with a vino spumante, extra dry, cuvèe or sparkling Vermentino from the vineyard, Poggio Barbone from Castellina in Chianti, Italy. Definitely, a match made in heaven. 🙂
This delicious salad is perfect for summer entertaining.
I hope you’ll give it a try!
Have a wonderful week!