8 Minute Meals: peach caprese salad with balsamic glaze

Good Morning CT at Nine

(WTNH) — Holistic Health Coach April Godfrey make a summer caprese salad, perfect for peach picking on a meatless Monday.


2 fresh peaches sliced into rounds

Fresh mozzarella cheese slices into rounds

4 cups fresh arugula

1/4 cup toasted almonds

2 Tbsp pumpkin seeds

Fresh basil leaves

1 cup balsamic vinegar

1 tbsp honey

For the reduction glaze:

  1. Pour balsamic vinegar into a small saucepan.
  2. Turn heat to medium high and bring vinegar to a boil.
  3. Once boiling, reduce to simmer and let simmer for about 5 minutes until vinegar has reduced down. Stir occasionally. Stir in the honey. Simmer for 2 more minutes.
  4. Remove from heat.
  5. Let reduction cool and serve or transfer to an air tight container.


Place arugula in a bowl or on a dish.Layer mozzarella. Slice, basil and peach slice alternately across the top. Sprinkle with toasted almonds and pumpkin seeds.Drizzle balsamic reduction glaze over the top.

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