Recipe from LoveAndOliveOil.com

Recipe from LoveAndOliveOil.com

Ingredients:

  • 2 ounces (1/2 a bag) baby arugula
  • 1 handful fresh basil leaves, coarsely chopped or torn
  • balsamic vinegar
  • extra virgin olive oil
  • sea salt and freshly ground pepper, to taste
  • 1 large peach, pitted and cut into wedges
  • 4 ounces ciliegine or bocconcini mozzarella (small balls), halved or quartered

Directions:

  1. In a large salad bowl, toss arugula and basil with a splash of balsamic vinegar and olive oil. Season to taste with salt and pepper. Divide among serving bowls. Top with peach wedges and mozzarella balls and serve.


Read more at http://www.loveandoliveoil.com/2014/08/peach-arugula-caprese-salad.html

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