Peach Corn Caprese Salad
A farewell to summer....
The last day of summer is September 22, and I don’t know why, but I feel like as soon as September hits, everybody is ready to activate fall mode. Don’t get me wrong—fall is literally my favorite season, but I’m still trying to hold onto the last few days of summer and the bounty of the produce it provides.
So, this peach corn caprese salad is my final farewell to summer. It’s Paired with a delicious lemon shallot hot honey vinaigrette that really compliments the flavors of charred corn, sweet, juicy peaches, plump tomatoes, and, of course, the little pillows of mozzarella. It’s such a great way to use the last of the summer produce, and my favorite part is that while it’s great immediately, it’s EVEN better the next day once the flavors meld. I also like finishing it with fresh basil and a drizzle of balsamic glaze.
Eat it as is, or pair it with some grilled chicken for the perfect feel-good summer farewell meal.
Below, you can find the recipe with a PDF printout at the bottom.
Peach Corn Caprese Salad
Ingredients:
2 ears of corn
2 large (or 3-4 smaller) peaches …or plums
1 pint cherry tomatoes
1/2 cup mozzarella pearls or any type of mozzarella cut into bite-sized pieces
fresh basil, torn or sliced
balsamic glaze
Dressing Ingredients:
1/2 shallot, finely minced
Zest & juice of 1 lemon
1/2 tbsp hot honey
1 tbsp apple cider vinegar
1/4 cup olive oil
salt and pepper
Steps:
Peel the corn and place it on the grill or an open gas flame or in the broiler to char the outside slightly. Rotate it for even cooking. Set aside to cool.
Slice and cut the peaches, tomatoes, and mozzarella and place it all into a large bowl. Remove the corn kernels from the cob and add them to the bowl.
Add the minced shallot, lemon zest, and juice in a small bowl. Stir and allow to sit for 1-2 minutes; the lemon will remove the shallot's sharpness. Add the remaining dressing ingredients and whisk well to combine evenly. Add salt and pepper, taste, and adjust the seasoning.
Add the dressing to the large bowl and toss well until well coated. Let it sit for at least 10 minutes for the flavors to infuse. Top with lots of fresh torn basil and a drizzle of balsamic glaze.
Serve as is or alongside protein such as grilled chicken or salmon.
ENJOY!!!
The PDF printout:
As always, if you have any questions, feel free to ask! And if you recreate this beauty, please take pictures and share them with me!!! I LOVE to see your recreations ❤️