I’ve been getting lots of comments about my comment last weekend on Facebook about a salad that I made for a dinner on Saturday, which is a variation of the classic Caprese Salad.
For those of you who might not know it by it’s name, a Caprese Salad is sliced tomatoes layered with fresh mozzarella cheese, sprinkled with fresh sliced basil, and spritzed (shpritzed?) with balsamic vinny and olive oil. So, what’s the variation? Swap the mozzarella for fresh, sliced peaches. Really. Sliced peaches and tomatoes. At first glance, it might seem shocking. Or at least a bit surprising. But it was suggested by a friend of mine, Chris Carpenter, the Wellness Coordinator of Baystate Hospital’s Rays of Hope program. So I tried it for a class. And since that first time making it, I’ve made it more than a few times, including for a dinner party for seven people tonight. And every time, it’s been very well received. After people get over their initial surprise (and, in one case, a stunned look), they come back for more.
So, run out now, and get some peaches and tomatoes. Why the rush? Because their season is so short that you don’t want to miss out on this great salad.
