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Peach Tomato and Avocado Caprese Salad

Peach Tomato and Avocado Caprese Salald.

This summer salad is an interesting twist on a classic Caprese Salad, but is both gluten and dairy free.

When summer hits and new fresh produce is available, it is a shame not to use the these delicious ingredients you can find locally. This take on Caprese uses fresh tomatoes, peaches, avocado and a balsamic glaze. It is refreshing and packed full of flavor! You’ll also love it because it so easy to make. Who doesn’t like something delicious and easy?

 

What You’ll Need:

  • peaches
  • tomatoes
  • avocado
  • fresh basil
  • arugula
  • olive oil
  • balsamic glaze
  • sea salt and freshly ground black pepper

Making the Recipe:

Start by adding the arugula to a serving platter. Then, slice the peaches and tomatoes and layer them on top of the bed of arugula.

 

Slice the avocado and place it alongside the peaches and tomatoes. Then, drizzle some olive oil and balsamic glaze over the top of the salad and season with a little bit of sea salt and freshly ground black pepper.

Once you assemble the salad, sprinkle some freshly torn basil leaves on top of the salad just before you serve it.

Peach Tomato and Avocado Caprese Salald.

 

Print
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Peach Tomato and Avocado Caprese Salald.

Peach Tomato and Avocado Caprese Salad

  • Author: Cheryl Englebretson
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Category: Side Dish
  • Diet: Gluten Free

Description

This summer salad is an interesting twist on a classic Caprese Salad, but is both gluten and dairy free.


Ingredients

Scale
  • 2 cups baby arugula
  • 2 peaches, sliced
  • 2 large tomatoes, thinly sliced
  • 2 avocados, sliced
  • 1216 fresh basil leaves, rough torn
  • 23 Tbsp. olive oil, for drizzling
  • 2 Tbsp. balsamic glaze
  • sea salt, to taste
  • freshly ground black pepper, to taste

Instructions

  1. Place the arugula leaves on the bottom of a large serving platter.
  2. Slice the tomatoes and the peaches and layer them on top of the greens.
  3. Slice the avocado and arrange them over the top of the peaches and tomatoes.
  4. Drizzle olive oil and the balsamic glaze over the top of the salad and season with a little bit of sea salt and freshly ground black pepper, to taste.
  5. Sprinkle the torn basil leaves over the top of the salad to finish it before serving.

Notes

Omit the arugula, if you prefer.

Keywords: gluten free, dairy free, easy salad, summer

 

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