PEACH CAPRESE SALAD
CAMP COOKBOOK continued
PEACH CAPRESE SALAD
• 1 large peach, pitted and cut into 3 / 4-inch( 2-cm) slice
• 2 medium tomatoes, cut into 3 / 4-inch( 2-cm) slices
• 4 ounces( 113 g) fresh mozzarella, cut into half-moons
• Handful of fresh basil leaves
• Olive oil
• Balsamic vinegar
• Kosher salt and ground black pepper
4 Servings On a dish, arrange salad by alternating peaches, tomatoes, and mozzarella in rows. Tuck basil leaves between the fruit and cheese. Drizzle generously with oil and vinegar, aiming for a ratio of 2:1 oil to vinegar. Top salad with a sprinkle of salt and pepper to taste, mix it up. For sweeter flavor, grill peaches on medium heat, 2 minutes on each side until lightly charred and caramelized
12 BEND HEALTH GUIDE | Spring 2018