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SALAD: Summer Peach Caprese Salad


Recipe compliments of

Rachel Bradley-Gomez
Veronica Foods Company

Servings: 4


  • 8 ounces good quality whole milk ricotta
  • 1 large ripe peach, halved and sliced in 1/4" slices (about 8-10 slices)
  • 1/4 cup fresh torn basil leaves
  • 2 tablespoons Peach Balsamic
  • 2 tablespoons Arbequina [May.2023] (Chile)
  • A sprinkle of sea salt, to taste
  • A sprinkle of freshly ground pepper, to taste


  1. Arrange the sliced peaches on a platter sandwiching one tablespoon of ricotta between the slices, "accordian" style. Season each layer with a tiny sprinkle of sea salt.
  2. Whisk the Picual Extra Virgin Olive Oil and Peach White Balsamic Vinegar creating a vinaigrette; drizzle over the peach salad.
  3. Adjust seasoning and optionally add fresh ground pepper followed by a scattering of fresh torn basil leaves.