Peach and Mint Caprese Salad with Curry Vinaigrette

Peach and Mint Caprese Salad with Curry Vinaigrette
Photo by Lisa Romerein

Ingredients

  • 4 large firm-ripe yellow or white peaches, rinsed but not peeled
  • ½ tablespoon Madras curry powder
  • Sea salt or coarse kosher salt
  • ½ cup Champagne vinegar
  • ½ cup extra-virgin olive oil
  • 10 to 12 sprigs fresh mint
  • Freshly ground black pepper
  • + 3 more ingredients
    • 10 to 12 sprigs fresh basil
    • 4 balls mozzarella (8 oz. each, preferably buffalo's milk; see Notes)
    • ½ teaspoon mild honey

1. In a dry (not nonstick) skillet, toast curry powder over medium heat, stirring constantly, until fragrant, a shade darker, and just starting to smoke, 2 minutes. Transfer to a bowl; let cool briefly. Whisk in olive oil, vinegar, and honey. Set aside. 2. Slice mozzarella into 1/2-in.-thick piec...

View full recipe at My Recipes

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