Growing Chefs! Ontario Peach Caprese Salad

Peach Caprese Salad

A fun twist on a classic, the sweet and tangy salad is as fun as to eat as it is to make”
Serves 4-6
4 ripe peaches, pitted and sliced4 heirloom tomatoes, sliced1/2 cup balsamic Vinegar1 bunch basil, picked1 ball mozzarella, sliced8 pieces prosciutto, torn Salt Pepper Olive oil to garnish
Small potParing knifeMeasuring cupsCutting boardBowls of various sizesDish towels

Get Organized

Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Cut the peaches in half and remove the pit. Place the peach flat side down on the cutting board and cut into slices.

Pick the basil leaves off the stem.

Cut the mozzarella into thin slices.

Cut the prosciutto into 5 centimeter pieces.

Slice the tomatoes into 1 centimeter thick slices.

Measure the balsamic vinegar.

Get Cooking!

Put the vinegar in the small pot and bring it to a gentle boil on medium low heat. Allow it to reduce for about 15 minutes, or until it has the consistency of maple syrup. Remove and allow to cool.

Once the reduction has cooled, it’s time to build the salad. Place a peach slice on the plate, then a piece of prosciutto, then a basil leaf, and then a slice of tomato and repeat until all the ingredients are on the plate. Drizzle the balsamic reduction over top and garnish with a drizzle of olive oil.