Peach Caprese Salad with Pickled Shallots

BY Olivia Hayo
August 12, 2020

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Photography by Olivia Hayo for Edible San Diego

This take on a caprese salad features juicy peaches in place of tomatoes and beet-pickled shallots for an added pop of color and acidity.

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Ingredients

Serves 4

FOR THE PICKLED SHALLOTS

1 large shallot, thinly sliced
⅓ cup vinegar
¼ cup water
2 teaspoons honey
2" piece beet

FOR THE SALAD

3 peaches, cut into ½" wedges
8 ounces fresh mozzarella
1 tablespoon extra-virgin olive oil
Handful of basil leaves
Salt and fresh cracked black pepper to taste

Instructions

In a sealable jar add shallots, vinegar, water, honey, salt, and beet. Close tightly and shake until salt and honey dissolve. Refrigerate overnight.
Arrange peaches on a serving platter. Tear mozzarella into bite-sized pieces and add to the platter. Drizzle with olive oil and finish with basil leaves, pickled shallots, salt, and pepper.

Olivia Hayo

Olivia Hayo is a chef, recipe developer, and photographer. She has a Masters in Food Culture, Communications, and High-Quality Products from the University of Gastronomic Sciences in Italy and lived throughout the Mediterranean for six years. When she’s not creating recipes for her website Beautiful Food Inside + Out you can still find her in the kitchen or at the farmer’s market. Follow her at @OliviaHayo on Instagram or visit www.oliviahayo.com to read more.