Peach and Tomato Caprese Salad
This Peach and Tomato Caprese Salad is jam-packed with fresh summer flavors including juicy heirloom tomatoes, bright peaches, fragrant basil, and creamy cashew mozzarella cheese. It's a wonderful appetizer or side salad for any summer cookout, easily made vegan!
Servings: 6 servings
Calories: 201kcal
Ingredients
For dressing:
- 1.5 TBS high quality balsamic vinegar
- 4 TBS extra virgin olive oil
- 1 teaspoon maple syrup or honey
- ¼ teaspoon kosher salt
- A few twists of black pepper
For salad base:
- 2 or 3 large ripe heirloom tomatoes of varying colors (546 grams)
- 1 cup cherry tomatoes 180 grams
- 1 teaspoon sea salt
- 3 ripe peaches white or yellow (525 grams)
- 1 batch prepared vegan ricotta* or 1 cup ricotta cheese (130 grams)
- 2 TBS prepared pesto optional for swirling into cheese
- Fresh basil and parsley to garnish
Instructions
- Begin by mixing all dressing ingredients in a small bowl or sealed Mason jar. Shake or stir to combine and set aside. Wash all produce if you have not yet.
- Slice heirloom tomatoes into 1 cm-wide circles. Slice cherry tomatoes into small rounds. Lay tomatoes on a flat tray and sprinkle evenly with 1 teaspoon salt (this will help to draw out a bit of their water). Set aside while you pit and slice peaches into thin crescents.
- On a large platter, begin layering tomato and peach slices so that they slightly overlap. Place cherry tomatoes alongside in small groups, plating ricotta in the center.
- Drizzle dressing over over everything on the platter. If desired, swirl pesto into the cheese for an added flavor. Sprinkle fresh basil and parsley over entire plate and serve with flatbread.
Notes
To make your own vegan ricotta, blend ⅓ cup cashews, ½ teaspoon garlic powder, 1 teaspoon lemon juice, ½ teaspoon salt, and a splash of water in a high-speed blender until smooth.
Nutrition
Calories: 201kcal | Carbohydrates: 17.7g | Protein: 3.9g | Fat: 14.2g | Saturated Fat: 2.1g | Polyunsaturated Fat: 12.1g | Sodium: 401.5mg | Fiber: 3.1g | Sugar: 12.4g
