I don’t talk a lot about life on here, but, guys, something really big happened this past week. Pre-school. My eldest started pre-school. [insert ugly crying face emoji] Totally not recipe related, but I have to stick a picture in here because girlfriend was so freakin’ excited. Hopefully that lasts and she’s always excited to go to school.
But I’m not here to cry rivers about time moving too fast. (I’ll do that with my tub of ice cream later. 😛 ) I’m here to wax poetic about all the gorgeousness you can stuff your face with at Farmer’s Markets and farm stands this time of year…only I’m not very poetic.
I’m lucky enough to live in an area where Farmer’s Markets can stay open year round (confession: the above photos are actually from September of last year!), and I love to see how the produce changes from season to season. This week for Sunday Supper, we’re highlighting all the fresh deliciousness you can find at your local farm stands and markets right now. I decided to jump on the crazy abundance of stone fruit with my little twist on a caprese salad.
Remember how I’m not too big on raw tomatoes? Nope, not a fan. I do love fresh mozzarella and basil, though, so when I saw the basil and stone fruit combined at a recent dinner at State Bird Provisions, I knew I had to try my own take on it.
I used crisp peaches (you can use a softer variety if that texture is more your jam) and topped them with fresh mozzarella, thin ribbons of basil, aged balsamic and a touch of olive oil and sea salt. The result is a salad that’s sweet and creamy with just enough salt and savoriness from the basil, olive oil and balsamic to keep it from being a dessert rather than an appetizer. I’m not sure I can eat a caprese salad any other way now.
Peach Caprese Salad
Author: Joy @ The Joyful Foodie
Recipe type: salad, appetizer
Serves: serves 2-4
- 1 ball of fresh mozzarella or burrata (about 6 oz)
- 2 large peaches
- 1 small bunch of basil, cut chiffonade*
- aged balsamic vinegar
- olive oil for drizzling
- sea salt to taste
- Cut peach in half around the pit. Gently twist to remove one half from the pit.
- Cut peach into slices about ¼ inch thick.
- Slice mozzarella into thick slices and lay over peaches, or scoop burrata over the peach slices.
- Drizzle with olive oil and balsamic vinegar to taste.
- Sprinkle with sea salt to taste and top with basil.
Notes*Stack several basil leaves on top of one another and roll from the tip to the stem. Use a sharp knife to gently slice the roll into thin ribbons.
Check out the farm stand freshness the other tastemakers of the Sunday Supper Movement are dishing up!
Appetizers, Sides and Salads
- 8 Grain Bread by What Smells So Good?
- Farm Fresh Gazpacho by An Appealing Plan
- Farmer’s Market Potato Salad by Bobbi’s Kozy Kitchen
- Fennel and Orange Salad by Feeding Big – and more!
- Gazpacho Shooters with Avocado and Corn Salsa by The Wimpy Vegetarian
- Grilled Peach Caprese by A Gouda Life
- Grilled Prosciutto Corn by Palatable Pastime
- Peach Caprese Salad by The Joyful Foodie
- Radish Top Pesto by Our Good Life
- Carrot Ravioli with Broccoli-Ricotta Filling by Caroline’s Cooking
- Farmers Market Pizza by Simply Healthy Family
- Farmstand Kebobs with Tahini Dipping Sauce by Jane’s Adventures in Dinner
- Gemista (Greek Stuffed Tomatoes) by Curious Cuisiniere
- Halibut with Sugar Snap Peas, Mushrooms and Potatoes en Papillote by Crazy Foodie Stunts
- Spaghetti and Zoodles with Vegetable Bolognese by Hezzi-D’s Books and Cooks
- Spaghetti Squash Shrimp Pesto by Tasting Page
- Squash Blossom, Zucchini and Gouda Frittata by FoodieTots
- Sweet Corn Chowder with Crabmeat by The Redhead Baker
- Vegetable and Chicken Shish Kabobs by The Freshman Cook
- Ziti with Bacon and Greens by Cooking Chat
- Chaussons aux Pommes by Food Lust People Love
- Classic Peach Pie by That Skinny Chick Can Bake
- Dairy Free Peach Mango Lassis with Coconut Whipped Cream by Cupcakes & Kale Chips
- Lemon Curd Raspberry Crumb Bars by Wallflour Girl
- Lemon Tart by Brunch with Joy
- Peach Berry Cocktail by Cosmopolitan Cornbread
- Peach Cobbler with Blueberry Biscuits by Food Done Light
- Raspberry Rhubarb Sweet Rolls by Grumpy’s Honeybunch
- Triple Cherry Crisp by Pies and Plots
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