Peach Mango Caprese Salad

Total Time Prep/Total Time: 25 min.
Yield about 6 servings
Contest Winner
Test Kitchen Approved
Summer in the Midwest offers a bounty of fresh produce. I wanted to come up with a new recipe for the harvested goods, and this bright, flavorful salad is the refreshing end result. —Richard Robinson, Park Forest, Illinois

Ingredients

  • 2 medium peaches, cut into 1/2-inch pieces
  • 2 cups grape tomatoes, halved
  • 1 carton (8 ounces) fresh mozzarella cheese pearls, drained
  • 1 cup chopped peeled mango
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons minced fresh basil
  • DRESSING:
  • 3 tablespoons balsamic vinegar
  • 3 fresh basil leaves
  • 2 teaspoons honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup olive oil

Directions

  1. Place the first 6 ingredients in a large bowl. For the dressing, combine vinegar, basil, honey, salt and pepper in a blender. While processing, gradually add oil in a steady stream. Pour dressing over peach mixture; gently toss to coat. Refrigerate until serving. Garnish with additional basil if desired.

Nutrition Facts

3/4 cup: 248 calories, 17g fat (7g saturated fat), 30mg cholesterol, 156mg sodium, 16g carbohydrate (14g sugars, 2g fiber), 8g protein.

Summer in the Midwest offers a bounty of fresh produce. I wanted to come up with a new recipe for the harvested goods, and this bright, flavorful salad is the refreshing end result. —Richard Robinson, Park Forest, Illinois
Recipe Creator

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