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!