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Tomato Peach Caprese with Blueberries
5 from 2 votes

Tomato Peach Caprese with Blueberries

A simple and seasonal salad that can be made in advance and is easy to scale up for a crowd. Switch out the thyme for basil, if you like, and feel free to use any tomatoes you have on hand.

Prep Time
10 mins
Total Time
10 mins
Servings: 6 people
Calories: 150 kcal
Course: Salad
Cuisine: Indian

Ingredients

  • 2 Tablespoons thyme packed, plus more for garnish, fresh leaves
  • 1/2 teaspoon salt fine sea salt
  • 1 garlic chopped, small clove
  • 1 Tablespoon lemon juice fresh
  • 3 Tablespoons extra virgin olive oil
  • 1/2 teaspoon black pepper freshly ground
  • 2 pints cherry tomato of all colours
  • 2 peaches firm and ripe, medium
  • 250 g mozzarella cheese fresh; or buffalo mozzarella
  • 1 handful wild blueberries optional

Instructions

    Cup of Yum
  1. In a small mortar and pestle, grind thyme and salt together until it is a dark green paste. Add garlic and pulverize again until smooth. Drizzle in lemon juice and olive oil and mix to combine. Finish the dressing by sprinkling with the black pepper.
  2. Slice cherry tomatoes in half. Slice the peaches into 1/2 moon wedges. Toss both tomatoes and peaches with 2 tablespoons of the dressing in a medium bowl. Arrange the fruits on a large rimmed platter.
  3. Tear apart the fresh mozzarella into eight or ten pieces and arrange it on and around the tomatoes. Sprinkle a handful of wild blueberries over the top.
  4. Drizzle salad with remaining dressing and top with more fresh thyme leaves, if desired. Serve at room temperature.

Nutrition Information

Calories 150kcal (8%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 150

% Daily Value*

Calories 150kcal 8%

* Percent Daily Values are based on a 2,000 calorie diet.