Wood-Fired Peach Caprese SaladSep 06, 2018Posted by guestchefPrint
This recipe was submitted by Chef John O’Neil of Dallas, Texas. His fresh take on a traditional Caprese salad is sure to be a hit!
“My wife loves peaches in season, especially Texas peaches. Using wood-fired peaches in this Caprese salad instead of tomatoes is a fresh, summery change. The Bella wood fired oven gives a nice char flavor to the peaches to season up the salad, and the sweet and sour peppers provide just a hint of heat. Yum!”
What a great side dish or appetizer to pair with a pizza party menu on a weekend afternoon.
- 1 each Large Peach - Firm and not too ripe (wash and leave skin on)
- Vegetable Spray
- 4.3 ounce jar Sweety Drop Peruvian sweet peppers - drained and reserve juice
- 18 ounce package Bel Gioiosio Mozzarella pearls
- ½ Cup fresh basil leaves - julienne sliced very thin
- 1 tsp Kosher Salt
- ½ tsp Fresh ground black pepper
- ¼ Cup extra virgin olive oil - plus extra oil for drizzle (I prefer a grassy flavored olive oil like Arbequina or Kalamata)
- Aged Balsamic Vinegar - for drizzle
The reserved juice from the Sweety Drop Peruvian Sweet Peppers is not used in this recipe, but you will want to hang on to it to use at another time. It can be stored in the freezer for up to 6 months or refrigerated for 3-4 weeks. Since the juice has the perfect mix of sweet and vinegary, it is a great boost to any number of recipes — especially as an addition to a marinade or to make into a vinaigrette!