I know I’m not reinventing anything here by making a peach caprese salad. Pinterest has lots of peach caprese salad recipes; it’s nothing new. But I still wanted to share because it’s easy and healthy and so summery. I’m having a hard time with the end of summer. Labor Day weekend marks the end of summer and the weather has officially, definitely shifted towards Fall. The high was barely in the 80s today, and it looks like rain.
I also had my 31st birthday this last Friday, which means I’m officially, definitely into my thirties…maybe that’s why it seems so cold and dark outside. I’m getting old, haha! Okay, 31 is not that old but it just seems that time is no longer linear and that’s it’s exponentially speeding up every year…. And I have so much to do, so many things I want to do! Why do the days go by so fast?
In my 31 years I have learned that experiencing life is more fulfilling than anything else. I’d rather travel than drive a luxury car. I prefer to spend my money on good food rather than designer clothes. I like fresh ground coffee and good wine, so I shop the clearance racks. It’s all a trade off, and I’m happy with my choices. (I do occasionally splurge on nice clothes, don’t get me wrong, it’s just not a priority).
We went backpacking this weekend in the Seven Devils. I haven’t been backpacking in probably four or five years…. And we packed MREs (meals ready to eat = dehydrated meals). I knew I should have done some research and made my own backpacking meals but time got away from me (as per my usual MO) and we just went with MREs for dinner and breakfast. They’re okay….but not the best, the meat never really rehydrates. Kris and I had spaghetti and beef stroganoff and then eggs with bacon for breakfast. My cousins, on the other hand, showed up us big time and packed some amazing meals. For example, they made homemade couscous with cotija, dried apricots, and bacon bits for breakfast and potato corn chowder with smoked salmon for dinner. So jealous. Total fail on my part. Next time…
Anyway, getting back from a three day backpacking trip means I’m exhausted and that we didn’t really celebrate my birthday. So Kris is actually cooking me a delicious birthday dinner right now while I’m writing this post! Huckleberry rosemary glazed Steelhead Salmon with pan-fried potatoes and caesar salad. Fresh-picked huckleberries from our backpacking trip!
So because I’m worn out from hiking with a 25 pound pack for three days, and if you had an exhausting Labor Day weekend, I recommend making Peach Caprese Salad. It’s so simple and one of the most delicious snacks, meals, or appetizers you can make. The peach season is just ending here in Idaho. The peaches are from my peach tree and the tomatoes and basil are from the garden. I used low-moisture whole milk mozzarella cheese but fresh mozzarella works just as well. Just layer everything on a plate, drizzle with olive oil and balsamic vinegar and salt and pepper. That’s it and you’re good to go! Enjoy! Because food is one of life’s pleasures.
- 2-3 medium peaches sliced
- 2-3 medium tomatoes sliced
- 4 oz mozzarella sliced into thin rounds (low moisture or fresh)
- Olive Oil
- Balsamic Vinegar
- Sea Salt
Arrange peaches, tomatoes, mozzarella, and basil on plate or platter.
Drizzle with olive oil and balsamic vinegar.
Spinkle with sea salt and pepper.
Alia @ Everyday Easy Eats says
This is a gorgeous salad! ♡ I love both peaches and caprese so this is just great. 🙂
Thank you Alia! 🙂 Peaches are amazing in caprese salad! ….now we just have to wait for peach season!