This biggest quest of the summer starts now.
Which is… to find a good peach. Just ONE good peach. I’m lucky to get one or two good peaches every summer, which probably means I should move somewhere that has better peaches. And I tell you the same thing every year.
Or I can just cover them in a little sugar and butter and caramelize the heck out of them. I vote that option.
It’s caprese season, meaning that I can survive on tomatoes and mozzarella as long as I have a heavy handed dose of balsamic glaze or vinegar. And I know that last Monday I talked about making my favoritest summer salad ever but now it’s a new Monday and this is another favorite salad and they happen to be totally different so that’s allowed. Jess law.
I’m completely DYING over this. I thought about keeping the tomatoes in but they aren’t super perfect here yet and I didn’t feel like buying a few orange rocks from the grocery store. So glad. With the peaches and cheese and basil and vinegar and… and… and… UGH. So simple but so good.
Kind of ridiculous to tell you about this again, but I know you like some simple dinners too. This is something I can fully get behind as only dinner. Maybe with a little grilled bread. Sold.
The smoked sea salt also takes it over the top. Oh and I am imagining this as a stacked salad, with slices of peaches but also some local goat cheese and maybe a good drizzle of honey with some extra herbs? It’s too similar to post so I had to tell you about it. You should probably make it and send me a picture. (or an entire salad.)
Or I might just make it for dinner tonight. Again. Every week until summer ends. #predictable
Yield: serves 2 appropriately, 1 obnoxiously
Total Time: 15 minutes
2 to 3 peaches, sliced about 1/2 inch thick
2 teaspoons brown sugar
2 tablespoons unsalted butter
1 (8-ounce) ball fresh mozzarella, sliced
10-15 fresh basil leaves
1/4 teaspoon smoked sea salt
1/4 teaspoon freshly ground pepper
2 tablespoons extra virgin olive oil
1 1/2 tablespoons balsamic vinegar
Heat a skillet over medium heat. Sprinkle the peaches with the brown sugar, then add the butter to the skillet. Once melted and sizzling, add the peaches and cook until golden and caramelized, about 3 minutes per side.
To assemble the salad, alternate a peach slice with a slice of fresh mozzarella and a few basil leaves, making a low row or a circle. Sprinkle the salad with the smoked sea salt then drizzle generously with the olive oil and balsamic. Devour.
Got no words.