Initially knew I wanted to incorporate something with Italian flair, as I've been immersed in their food lately.
I decided to put together a caprese salad - but replace the tomatoes with peaches! Fresh, juicy California peaches are in season now and I scored them for a great deal at my local market.
As for the mint -- well that was easy. I have a HUGE pot on my back patio filled to the brim :-)
(I forgot to get a photo of mine in daylight, but this ^ one looks exactly the same)
First, I sliced the peaches and mozzarella, and layered them with large basil leaves on a plate.
(can you tell I'm not a food photographer? or any kind of photographer? Apparently, I do not understand the rule of thirds)
I topped the peach caprese with a champagne mint vinaigrette, and garnished with a few mint sprigs.
Champagne Mint Vinaigrette
3 tbls champagne vinegar
1/3 c olive oil
1/2 c mint leaves
salt and pepper to taste
Pulse vinegar, mint and salt/pepper in a blender or food processor. Then blend while slowly adding olive oil in a stream until full incorporated.
drizzle onto caprese
Be amazed at the beautiful colors.
Then dive in!
It's not a terribly complicated recipe (that's the best part!) - but it is such a light, refreshing summer lunch. The flavors of the basil, mint, and peach blended beautifully.
My mom and enjoyed it today, and I hope you'll give it a try. :-)
As for the Noshgirl Chef Challenge - voting should start on Monday, so be sure to check Big Apple Nosh and vote...and may the best chef win!
ETA: Voting is now live on the Noshgirl Chef Challenge #4. Vote here!