ingredients
/ Yields: 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
- 1/4 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
preparation
- 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.
From My Kitchen
For a greener salad, toss with baby arugula or spinach.
Georgia Caprese Salad with Lime Vinaigrette
A Gena Knox Original
This Southern spin on an Italian classic screams summer. When it’s made with fresh, local peaches, you can’t top it.
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