Twisted Caprese

When Matthew suggested adding peaches to our Caprese salad last week, I reacted with a bit of skepticism. However, having recently read Emily’s post on combining tomatoes and peaches, I was willing to give it a try.

Chopped tomatoes and peaches with fresh basil, balsamic, olive oil, mozzarella cubes, and s&p. The verdict? A refreshing and fun twist on a Caprese salad — we’ll still eat the traditional, non-peach, version most of the time, but we enjoyed the change.

I made a lentil and millet pilaf to round out the meal, with whatever fresh veggies struck my fancy (carrots, garlic chives, yellow squash, orange bell pepper), dressed with some garlic olive oil*, a bit of red wine vinegar, and some s&p. I stirred in some Dijon mustard at the end, one of my new favorite ingredients. Plus some avocado (so NOT local) for added deliciousness!

* To make garlic olive oil, simply pour some olive oil in a jar and add a couple of cloves of minced garlic (a garlic press comes in handy here, but you can also just chop it up very small). For maximum flavor, let sit a couple of days before using. Keep refrigerated. A little bit goes a long way, and at a fraction of the price of buying the Garlic Gold Oil that I’ve read about on KathEats.

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Entry to Nupur’s Blog Bites 6: Potluck Edition.

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