CAPRESE SUMMER SALAD
3 Large Heirloom Tomatoes – Sliced
1 Pound Fresh Mozzarella, Burrata, or Avocado – Sliced
3 Large Peaches – Sliced after removing the pit & grilled
1 Persian Cucumber – Cut in half & then thinly sliced
1/2 Cup Heirloom Cherry Tomatoes – Halved or Quartered
1/3 Cup Fresh or Pickled Red Onion – Thinly Sliced
1/2 Cup Fresh Basil – Destemmed
Balsamic Glaze or Olive Oil & Balsamic Vinegar – Drizzled before serving
Salt & Fresh Ground Pepper – To Taste, as always!
Once your ingredients have been cleaned, prepped, and sliced – begin carefully arranging them on a large platter or oversized wooden cutting board. We suggest starting with the larger sliced items to create a base and building from there – ending with the fresh basil leaves artfully arranged on top.
Drizzle your salad with the Balsamic Glaze or Olive Oil & Balsamic Vinegar and sprinkle with salt and pepper right before serving!
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