Instructions summer peach and tomato caprese salad with basil sauce
Cut the mozzarella into slices or tear it into smaller pieces and let them drain on a sieve so that it loses excess water.
Rinse the tomatoes and cut them into thick slices. Cut the peaches in half. Remove the stone and divide into smaller slices.
Arrange the tomatoes, peach slices and mozzarella pieces on a serving plate, overlapping them, to create a messy but inviting dish. Meanwhile, proceed to prepare the sauce.
In a blender equipped with blades, place a cup of basil leaves, a quarter cup of mint leaves and lemon zest from one lemon. Add two tablespoons of lemon juice, half a teaspoon of honey (it will break the acidity). Also add half a teaspoon of salt and 60 ml of extra virgin olive oil. Blend everything until the sauce becomes smooth. Taste and adjust with more salt or honey or add more olive oil for a more liquid sauce.
Dress your caprese salad with the prepared sauce. Complete with basil leaves for decoration and serve.
Notes
The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.