peach caprese with pomegranate molasses

peach caprese with pomegranate molasses

As you might expect of a cat-obsessed lady in her thirties with lots of friends in their thirties, my instagram feed is pretty much a running stream of babies and cats, but now that it’s the heart of summertime, it’s become just a nonstop reel of babies, cats, and peaches. Sometimes babies eating peaches, sometimes cats looking at babies (still haven’t seen any cats playing with peaches yet, but we’ve still got a lot of summer left–will report back and let you guys know how things play out in August).

So many friends and food bloggers have been posting some really delicious peachy salads, usually featuring mozzarella or burrata. So I just had to get in on the action and put together a salad of my own to share with you guys. This one is primarily inspired by my food blogger friends Mai and Omayah and their lovely burrata-peach-mint salads, as well as this wonderful peach caprese by Molly Krebs, featuring peaches, mint, mozzarella, and roasted pistachios, a few of my favorite things. Here, I’ve added tomatoes, used pomegranate molasses for a little tang, and went with green raw pistachios for an extra bright summery vibe.

This salad also works wonderfully with basil instead of mint. And if you plan on making a more classic caprese at any point this summer, I highly recommend subbing pomegranate molasses for balsamic reduction if you want to mix things up a little. It’s a game changer! If you’re looking for more fun ideas, these ingredients also work really fabulously with burrata. But that particular cheese is a little hard to find in my neighborhood, so I’ve been appreciating good old fresh mozzarella lately. My friend Julie was out to dinner with some coworkers recently, one of whom tried burrata for the first time, and reported back “I don’t really get the hype… it’s just wet cheese!” which really speaks to me for some reason. So whether you’re opting for wet or dry cheese, hope you’re having a wonderful summer full of lots of bright and sunny eats.

peach caprese with pomegranate molasses
peach caprese with pomegranate molasses
peach caprese with pomegranate molasses
peach caprese with pomegranate molasses

peach caprese with pomegranate molasses

serves: 6
total time: 15 minutes
download a
PDF to print

  • 2 120g balls of mozzarella (240g/8.5oz total)

  • 3 peaches

  • 2 medium tomatoes

  • Salt, to taste

  • A few sprigs of mint

  • Pomegranate molasses

  • Ground pistachios

  1. Slice the mozzarella, peaches, and tomatoes, and arrange on a plate. Season to taste.

  2. Sprinkle with the mint leaves and any small tender attached stems (discard any large woody stems).

  3. Season with a pinch of salt. Drizzle with pomegranate molasses, and top with ground pistachios.

To make ahead: You can slice everything and arrange the mozzarella, peaches, and tomatoes on a plate ahead of time, but hold off on the salt, mint, pomegranate molasses, and pistachios until the last minute. An undressed plate can keep like this for up to 6 hours to serve to guests, but even the dressed leftovers will keep super well for a couple days (just maybe not for guests).

peach caprese with pomegranate molasses

herby corn salad

herby corn salad

My corn and sumac salad is one of my favorite things to cook and eat this time of year. It’s perfect for summer BBQs, picnics, potlucks, and even just simple weeknight dinners. My friend Majed, AKA the Cinnaman, recently tried my recipe, and he made a few fun changes, which inspired me to come up with this herby cousin of the zesty original. I’ve been really into this cilantro + mint version, but you can totally feel free to use whatever herbs you have around—basil, parsley, chives… basically any leafy herbs that you can eat by the bunch (just stay away from perfumey woody herbs, like sage, thyme, and rosemary).

herby corn salad
herby corn salad
herby corn salad
herby corn salad
herby corn salad

herby corn salad

yield: 8 to 10 servings
total time: 30 minutes
download a
PDF to print

  • 2 lb corn kernels, fresh or frozen (900g)

  • Extra virgin olive oil

  • Salt to taste

  • 1/4 cup pine nuts (35g)

  • 1 clove garlic

  • 1 cup, tightly packed, cilantro leaves (20g) *

  • 1/4 cup mint leaves (4g)

  • 3 tablespoons lemon juice (45g)

  • 3/4 cup crumbled feta (100g)

  • 1/2 cup thinly sliced green onion (30g)

  • 1 dry pint cherry tomatoes, halved or quartered (250g)

  1. Preheat the oven to 475°F (245°C) convection (no worries if you don’t have convection—it might just take a couple minutes longer to roast). **

  2. Coat the corn with about 2 tablespoons olive oil and salt to taste (about ¼ teaspoon). Spread out on a sheet pan in 1 even layer, and roast for 20 minutes for frozen, or just 10 to 15 minutes for fresh. In the last 7 minutes of roasting, sprinkle the pine nuts on top of the corn so they have a chance to get a little light brown.

  3. While the corn is roasting, add the garlic to a food processor, and pulse a couple times until minced. Add the cilantro, mint, 1/4 cup olive oil (55g) to the food processor, and blend until finely minced. Add the lemon juice, and salt to taste (about 1/4 teaspoon), and blend for about a minute, until everything comes together into a dressing. Taste and adjust the seasoning.

  4. Remove the roasted corn and pine nuts to a mixing bowl, add the feta, green onion, cherry tomatoes, and dressing, and toss everything together.

To make ahead: This salad keeps super well, even after tossing together. If you’re making it for company, you can easily toss everything together a couple hours before guests arrive, and leave it in the fridge. Leftovers will keep for at least 2 or 3 days.

* You can substitute parsley or basil instead.
** If it’s the middle of summer and so 1) you don’t feel like turning on your oven and 2) you have plenty of fresh corn on the cob, you can do this instead: Preheat your grill to high. Coat the corn in some olive oil. Place the ears directly on the grates. Rotate the ears when one side develops a nice golden color and a few dark brown spots, being careful not to let the whole side burn. Once they're evenly grilled, remove and cool on a cutting board. Once you can handle them, cut the corn off the ears.

herby corn salad

see more: