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
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  • 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

tahini and apricot green goddess salad

tahini and apricot green goddess salad

When I was a little kid, my mom grew nasturtiums, and my sister and I used to pick and eat them right from the ground to freak out the other neighborhood kids. Nowadays, I don’t often buy edible flowers, because they’re a bit of an expensive habit if you don’t grow them yourself. But a couple weeks ago, my friend Mai gave me a bunch of chive blossoms from her garden, which made me feel like I was back in my parents’ backyard, with a little patch of nasturtiums and no regard for the effort it took to get them growing there. This time, I used Mai’s chive blossoms for a much better purpose than a practical joke—this tahini and apricot green goddess salad! You certainly don’t need your own chive blossoms to make this salad special, but if you’ve got them growing right now, throw them in. The dressing itself is super delicious and adaptable—feel free to increase the amount of tahini a smidge, but I just love this particular balance.

tahini and apricot green goddess salad
tahini and apricot green goddess salad
tahini and apricot green goddess salad
tahini and apricot green goddess salad

tahini and apricot green goddess salad

serves 6
total time: 20 minutes
download a PDF to print

  • 1 small clove garlic (3g)

  • 1 medium bunch chives (30g)

  • 1 small bunch basil, leaves only (30g leaves)

  • 1/2 cup sour cream (115g)

  • 2 tablespoons mayo (30g)

  • 2 tablespoons tahini (30g)

  • 3 tablespoons lemon juice (45g)

  • 1/4 teaspoon salt

  • 6oz bag spinach (170g bag)

  • 3 large apricots (315g) (can sub peaches or nectarines)

  • 6 small tomatoes (230g)

  • 3 Persian cucumbers (215)

  • 1 14-oz can chickpeas, rinsed and strained (400g can)

  • optional: a few minced chives and/or chive blossoms for garnish

  1. Place the garlic in a food processor fitted with the blade (or in a blender), and pulse to finely mince. Add the chives, basil, and sour cream, and blend until the sour cream turns green and the chives and basil are completely puréed. Add the mayo, tahini, lemon juice, and salt, and continue to blend until combined.

  2. Place the spinach in a large salad bowl. Slightly toss with some of the dressing. Top with the apricots, tomatoes, cucumbers, and chickpeas. Top with more dressing, and garnish with chive blossoms.

To make ahead: The dressing can be made for guests up to a day ahead of time (and keeps really well leftover for a few days). All the veggies can be prepped ahead of time, and everything tossed together at the last minute. If you’re slicing the apricots ahead of time, coat them in a little bit of lemon juice to keep them from oxidizing.

tahini and apricot green goddess salad

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