Peach Caprese salad with basil oil
Difficulty
Easy 👌Ingredients
| 3 | peaches |
| 250 g | buffalo mozzarella cheese |
| 20 g | basil |
| 60 ml | olive oil |
| fleur de sel | |
| pepper | |
| basil for garnish |
Utensils
- sieve
- 2 large bowls
- immersion blender
- liquid measuring cup
- cutting board
- knife
Nutrition per serving
336
11 g
28 g
9 g
Step 1/3
- 20 g basil
- sieve
- 2 large bowls
To make the basil oil, prepare two large bowls, one filled with boiling water and another with iced water. Pluck basil leaves from stems and place in a sieve. Plunge the sieve into the boiling water for to blanch the basil leaves, then quickly remove from boiling water and plunge into iced water to cool. Remove and dry.
Step 2/3
- 60 ml olive oil
- immersion blender
- sieve
- liquid measuring cup
Add blanched basil leaves and olive oil into a liquid measuring cup and pulse until smooth with an immersion blender. Season with salt and pepper and strain the oil through a clean sieve so you are left with the bright green basil oil.
Step 3/3
- 3 peaches
- 250 g buffalo mozzarella cheese
- fleur de sel
- pepper
- basil for garnish
- cutting board
- knife
Core and slice peaches and transfer to a serving dish. Tear mozzarella into pieces and arrange around the peaches. Drizzle with the basil oil, season with fleur de sel and pepper, and garnish fresh basil leaves. Enjoy!
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