Peach Arugula Caprese Salad
A refreshing summer salad featuring ripe peaches, peppery arugula, and creamy mozzarella, drizzled with a zesty lemon dressing.
Equipment
- 1 large serving platter
- 1 small mixing bowl
- 1 whisk
Ingredients
Salad
- 4 cups fresh arugula
- 2 ripe peaches sliced
- 8 oz fresh mozzarella sliced
- 1/4 cup fresh basil leaves
Lemon Dressing
- 3 tbsp extra virgin olive oil
- 1 lemon juiced
- salt and pepper to taste
Instructions
Preparation
- Rinse and dry the arugula thoroughly, removing any excess moisture.
- Cut the ripe peaches into even slices, discarding the pit. Aim for slices that are about 1/4 inch thick.
- Cut the fresh mozzarella into rounds, approximately 1/4 inch thick, and set aside.
- On a large serving platter, create a bed of arugula as the base for the salad.
- Evenly distribute the peach slices and mozzarella rounds over the arugula. Ensure each bite will have a balance of ingredients.
- Sprinkle fresh basil leaves over the salad, distributing them evenly for a burst of flavor.
- In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, salt, and pepper until well combined.
- Drizzle the lemon dressing over the salad, ensuring even coverage. Adjust seasoning with additional salt and pepper if needed.
- Serve the salad immediately while fresh. Enjoy as a standalone dish or alongside your favorite entree.
- If you have leftovers, store them in an airtight container in the refrigerator for up to one day. Note that the texture of the arugula may change.
Notes
Pro Tips: Use ripe peaches for the best flavor. Ingredient Substitutions: Try nectarines if peaches aren't available. How to Serve: Pair with grilled chicken for a complete meal. Storage & Freshness: Best enjoyed fresh. Make-Ahead Tips: Prepare the dressing in advance to save time.