Peach and Tomato Caprese with Torn Mozzarella

⏱ 15 min · Serves 4

A late-summer twist on the classic: sweet ripe peaches meet juicy tomatoes, torn milky mozzarella and a peppery basil dressing. Ten minutes, no cooking, and it looks like it took far longer.

Per serving: 300 kcal · 12.0g protein · 13.0g carbs · 23.0g fat

Ingredients

• 500g ripe mixed tomatoes (a mix of heirloom and cherry works beautifully)
• 2 ripe peaches or nectarines
• 250g ball buffalo mozzarella (or 2 x 125g), at room temperature
• 1 large handful fresh basil leaves (about 20g)
• 3 tbsp extra virgin olive oil, plus extra to finish
• 1 tbsp white balsamic or good red wine vinegar
• 1 tsp runny honey
• 1 small garlic clove, finely grated (optional)
• Flaky sea salt
• Freshly ground black pepper

Method

1. Slice the larger tomatoes into thick rounds or wedges and halve the cherry tomatoes. Scatter over a large platter and season generously with flaky salt. Leave for 5 minutes so the juices start to run.
2. Halve and stone the peaches, then cut into thin wedges. Tuck them among the tomatoes.
3. Drain the mozzarella well and tear it into rough, generous pieces over the top rather than slicing it — the ragged edges hold the dressing better.
4. Whisk the olive oil, vinegar, honey and grated garlic (if using) with a pinch of salt and plenty of black pepper until glossy.
5. Finely shred a third of the basil and stir it into the dressing. Spoon it all over the salad.
6. Scatter the remaining basil leaves whole over the top, add a final drizzle of olive oil and a last pinch of flaky salt. Serve immediately at room temperature with crusty bread to mop the plate.