Caprese salad with peaches

Perfectly ripe peaches are one of the joys of summer.

The Georgia Peach Council has a website, gapeaches.org, with tons of good ideas for using fresh peaches, from roasted chicken with balsamic peaches to a cream cheese peach tart.

This version of a caprese salad with peaches subbing for tomatoes is from the council’s website. It was created by Gena Knox, a cookbook author who grew up in a small Georgia town that was surrounded by peach orchards.

Georgia Caprese Salad With Lime Vinaigrette

Makes 4 servings

Dressing:

Juice and zest of 1 lime

1 tablespoon champagne or white wine vinegar

1 tablespoon water

1 tablespoon honey

½ teaspoon salt

¼ cup olive oil

2 tablespoons chopped fresh mint

Salad:

2 (4-ounce) balls fresh, water-packed mozzarella

4 ripe peaches, unpeeled, each cut into 8 wedges

½ cup fresh basil leaves

Freshly ground pepper, to taste

To prepare dressing, combine lime juice, zest, vinegar, water, honey and salt. Slowly whisk in olive oil and set aside.

Cut cheese into 1-inch pieces and gently toss with peaches and basil leaves.

Whisk mint into dressing and toss about 2 tablespoons (or more to taste) with salad. Season with freshly ground pepper and serve.

Tip: For a greener salad, toss with baby arugula or spinach.

Recipe by Gena Knox for the Georgia Peach Council, gapeaches.org.

chris.ross@sduniontribune.com (619) 293-1295