Tomatoes rest on the bottom of layers of mozzarella cheese, peaches and avocado.

Peach and avocado caprese salad

It’s fresh. It’s tangy. It’s easy. You’ll find it easy to cool off on a hot summer day with this delicious blend of cheese, tomatoes and peaches.

Yields: 4 salads


2 ounces

fresh basil leaves


tomatoes, 5x6


avocado, cut into 16 slices

12 ounces

fresh sliced mozzarella cheese

1-1/3 tablespoons

extra virgin oil olive

8 ounces

thinly sliced fresh peaches


lemon, juiced

1-1/3 tablespoons

balsamic vinegar glace


  1. First, core the tomato. Then, slice each tomato into 5 pieces using a serrated knife. Slice the fresh mozzarella into one-ounce slices.
  2. In a large salad container or on a serving vessel, first layer the sliced tomatoes to form a base. Next, layer the sliced mozzarella on top of the tomatoes. Layer the fresh avocado and peach slices on top. Next, sprinkle the torn basil leaves evenly. Drizzle the balsamic glace, fresh squeezed lemon juice and extra virgin olive oil on top of the salad.

Nutrition Information: Energy 389 kcals, Total Fat 27 grams, Saturated Fat 12 grams, Monounsaturated Fat 11 grams, Carbohydrate 17 grams, Protein 22 grams, Dietary Fiber 4.5 grams, Sodium 545 mg.

Recipe Courtesy of Morrison Healthcare