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Summer Peach Caprese Salad with Wild Anithos Dill

peaches

Peach Caprese Salad with Wild Anithos Dill is a summery sweet twist on classic Caprese Salad. Serve as a light summer supper or a side dish to any grilled dinner!

Recipe Provided by: Veronica Foods

Print Recipe
Summer Peach Caprese Salad with Wild Anithos Dill Olive Oil
Prep Time 10 minutes
Servings
People
Ingredients
  • 8 oz whole milk ricotta good quality
  • 1 large Ripe Peach sliced in 1/4" slices (about 8 slices)
  • 1/4 cup basil leaves Fresh and torn
  • 2 Tbsp White Peach Balsamic Vinegar
  • 2 Tbsp Wild Anithos Dill Olive Oil
Prep Time 10 minutes
Servings
People
Ingredients
  • 8 oz whole milk ricotta good quality
  • 1 large Ripe Peach sliced in 1/4" slices (about 8 slices)
  • 1/4 cup basil leaves Fresh and torn
  • 2 Tbsp White Peach Balsamic Vinegar
  • 2 Tbsp Wild Anithos Dill Olive Oil
Instructions
  1. Arrange the sliced peaches on a platter sandwiching one tablespoon of ricotta between the slices.
  2. Whisk the olive oil with the white balsamic vinegar and drizzle the peaches and ricotta with the dressing.
  3. Season with salt and pepper and scatter fresh basil leaves over the peaches.
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