FIRST To prepare dressing, combine lime juice, zest, vinegar, water, honey, and salt. Slowly whisk in olive oil and set aside.
NEXT Cut cheese into 1-inch pieces and gently toss with peaches and basil leaves.
LAST Whisk mint into dressing and toss about 2 tablespoons (or more to taste) with salad. Season with freshly cracked pepper and serve.
From My Kitchen
For a greener salad, toss with baby arugula or spinach.
Georgia Caprese Salad with Lime Vinaigrette
A Gena Knox Original
This Southern spin on an Italian classic screams summer. When it’s made with fresh, local peaches, you can’t top it.
YIELDS 4 servings
Juice and zest of 1 lime
1 tablespoon champagne or white wine vinegar
1 tablespoon water
1 tablespoon honey
½ teaspoon salt
1/4 cup olive oil
2 tablespoons chopped fresh mint
2 (4-ounce) balls fresh, water-packed mozzarella
4 ripe peaches, unpeeled, each cut into 8 wedges
½ cup fresh basil leaves
Peaches are a very dynamic fruit, able to be made into the sweetest of dishes as well as complement the most savory steaks.
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