Canadian Living – September 2019

PEACH AND
TOMATO

CAPRESE SALAD

MAKES 4 SERVINGS
HANDS-ON TIME 15 MINUTES
TOTAL TIME 15 MINUTES

Dressing
2 tbsp extra-virgin olive oil
1 tbsp white balsamic vinegar
1 small clove garlic, minced
pinch each sugar, salt and pepper

Peach and Tomato Caprese Salad
2 peaches, cut into wedges
or rounds
1 large heirloom tomato,
thickly sliced
12 cherry tomatoes, halved
¼ cup thinly sliced red onion
125 g fresh buffalo mozzarella
cheese, drained and torn into
large pieces
Pinch each salt and pepper
12 basil leaves
flaky sea salt (optional)

Dressing In small bowl, whisk together
oil, vinegar, garlic, sugar, salt and pep-
per. Set aside.

Salad Arrange peaches, tomatoes, red
onion and mozzarella on a large platter.
Sprinkle with salt and pepper and drizzle
with dressing. Scatter with basil leaves
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PER SERVING about 194 cal, 6 g pro, 15 g total fat (5 g
sat. fat), 11 g carb (2 g dietary fibre, 8 g sugar), 22 mg chol,
112 mg sodium, 333 mg potassium.

TEST

KITCHEN

TIP

If you aren’t able

to find white balsamic

vinegar, substitute with

white vinegar and a

pinch of sugar.

Change it up

OMIT MOZZARELLA

AND BASIL

Substitute with ½ cup sliced

feta 12 fresh mint leaves