Peach Caprese Salad

Circle B Kitchen

Recipe adapted from Simi Chardonnay chef Kolin Vazzoler

1 cup bocconcini (mini fresh mozzarella balls), sliced in half

2 cups sliced ripe peaches, sliced

2 tablespoons balsamic vinegar

a handful of basil leaves, chopped

1 tablespoon extra virgin olive oil

½ teaspoon fleur de sel or coarse salt

fresh cracked black pepper


Combine the bocconcini, sliced peaches and chopped basil. Drizzle with olive oil, balsamic vinegar, and sprinkle with the pepper and sea salt. Serve with fresh bread or toasted or grilled bread drizzled with a little olive oil and sea salt.