CapreseLoI have subscribed to Wine Spectator for a number of years. I pick up the other wine publications in airports and such but have also enjoyed the Spectator most.

In the most recent issue cheese columnist Sam Gugino shared a recipe for “Summertime Peach Caprese.” I made it last night and my guests loved it. I thought it was pretty spectacular as well.

Think of the traditional tomato-salad version and you have it. My version is in the photo. I was tempted to mess a bit with the recipe but didn’t. Here you go:

Spectator logo


1 1/2 pounds peaches, peel if you wish (I didn’t)

1 pound fresh mozzarella, cut in half

1/4 cup equal parts mint and basil, packed

4 tablespoons of olive oil

Salt and black pepper

Cut the peaches and cheese into 1/4-inch slices. Overlap them on a platter. Tear the herbs into small pieces and sprinkle over the plate. Drizzle with oil, salt and pepper to taste.

We enjoyed some Franciscan Equilibrium (see below) and a nice Chablis during the salad. Crazy good! Thank you Wine Spectator!