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Summer Peach Caprese Salad with Wild Anithos Dill Olive Oil

Prep Time 10 mins
Total Time 10 mins
Course Appetizers, Breakfast, Main Dish, Salads
Cuisine American, Italian
Servings 4 People


  • 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


  • Arrange the sliced peaches on a platter sandwiching one tablespoon of ricotta between the slices.
  • Whisk the olive oil with the white balsamic vinegar and drizzle the peaches and ricotta with the dressing.
  • Season with salt and pepper and scatter fresh basil leaves over the peaches.