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

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watermelon wedge salad

watermelon wedge salad

The iceberg wedge salad is an old fashioned steakhouse staple, which always makes me think of wood paneled rooms, tufted leather booths, and smoke-filled air. While this particular image is admittedly more from a movie than reality, it certainly doesn’t rank very high on the whimsy scale. And right now (/pretty much every day) I’m in the mood for wooden picnic tables, sunny skies, and fresh air. So while this watermelon wedge salad was inspired by the steakhouse classic, it belongs at all your summer BBQs, picnics, and potlucks, and nowhere near anyplace stuffy.

I couldn’t resist putting my own spin on the usual flavors, subbing feta in place of blue cheese, and sprinkling some sumac on top (it’s the perfect thing to add a little extra brightness), but you could totally go traditional on this one and use your favorite roquefort while skipping the sumac. If you don’t have buttermilk, you can thin out full-fat plain yogurt with a little bit of whole milk (although the flavor and consistency will be a bit different than the real deal). But whatever you do, don’t skimp on the chives!

watermelon wedge salad
watermelon wedge salad

watermelon wedge salad

serves 5 generously
total time: 30 minutes
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  • 1 large head iceberg lettuce, cut into 5 1-inch-thick rounds (500g)

  • 1/2 cup buttermilk (115g)

  • 1/4 cup mayo (60g)

  • 1 tablespoon lemon juice (15g)

  • 1/4 teaspoon salt (1.5g)

  • 1 cup feta crumbles, divided in half (130 g total)

  • 1/3 cup chopped chives (15g)

  • 1/4 of a medium watermelon, cut into 5 1-inch-thick wedges (850g)

  • 2 diced Persian cucumbers (130g)

  • 2 diced roma tomatoes (130g)

  • 2-3 sliced radishes (30g)

  • 3/4 teaspoon sumac (2g)

  1. Place the iceberg rounds/wedges on a large serving platter or individual plates.

  2. Whisk together the buttermilk, mayo, lemon juice, salt, half of the feta, and half the chives. Use the whisk to break up the feta. Once it’s relatively smooth, pour about half over the iceberg pieces.

  3. Top each dressed iceberg piece with a watermelon wedge, and top each with more dressing. Sprinkle on cucumber, tomato, radishes, sumac, and the rest of the feta and chives. Serve immediately.

To make ahead: the components (including the dressing) will keep well stored separately in the refrigerator for a few days. If you’re short on space and containers, you can store the cucumbers and tomatoes together, with the radishes placed on top. Leftovers are still delicious, but it’s best dressed at the last minute (try to dress as much as you think you’ll eat right away).

watermelon wedge salad

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