Summer Peach Caprese Salad

Chef Paul Smith

1 green heirloom tomato
1 yellow heirloom tomato
1 red/purple heirloom tomato
1-2 ripe peaches
1-2 log of olivini fresh mozzarella
2 sprig fresh mint, ripped
3 Sprig fresh basil ripped
JQ Dickinson salt
Cracked black pepper
4 tablespoons Extra virgin first press olive oil
2 tablespoons Aged balsamic vinegar or
balsamic glaze


1. Rough dice tomatoes, removing core and seeds

2. Remove peach pit and dice smaller than tomatoes

3. Dice fresh mozzarella and rip or rough chop fresh

4. Add salt and pepper to taste Toss all together with oil
and vinegar; refrigerate and serve.

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