A fresh, summery take on a traditional Caprese salad. Wood-fired peaches and Peruvian sweet peppers add a whole new twist to a classic dish.
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!
Keyword Wood-Fired Cooking, 2018 Recipe Contest, Chef John O'Neil, Grilled peaches, wood fired salads, caprese salad, Bella Grande32