Peach and Mint Caprese Salad with Curry Vinaigrette

Vegetarian
Gluten Free
Health score
4%
Peach and Mint Caprese Salad with Curry Vinaigrette
45 min.
8
69kcal

Suggestions


Indulge your senses with a delightful twist on the classic Caprese salad! Our Peach and Mint Caprese Salad with Curry Vinaigrette is a refreshing and vibrant dish that perfectly balances sweet, savory, and aromatic flavors. This vegetarian and gluten-free salad serves eight people and is the ideal side dish for summer gatherings, picnics, or simply as a light snack.

Imagine biting into juicy, firm-ripe peaches paired with creamy buffalo mozzarella, lush fresh mint, and fragrant basil, all drizzled with a unique curry vinaigrette that adds an unexpected depth of flavor. Each bite is a celebration of bright, fresh ingredients and tantalizing tastes.

With a preparation time of just 45 minutes, this stunning salad not only pleases the palate but also pleases the eye, making it a perfect starter or antipasti that will impress your guests. At only 69 calories per serving, you can enjoy this guilt-free treat while savoring the incredible combination of flavors.

Whether you're looking to elevate your culinary skills or simply want to add a refreshing dish to your repertoire, this Peach and Mint Caprese Salad with Curry Vinaigrette is sure to become a beloved favorite for everyone at your table. Gather your ingredients, and let’s create something wonderful!

Ingredients

  • servings pepper black freshly ground
  • 0.5 cup champagne vinegar 
  • servings kosher salt 
  • 0.5 tablespoon curry powder 
  • 10 sprigs basil fresh
  • 10 sprigs mint leaves fresh
  • 0.5 teaspoon honey 
  • balls mozzarella cheese (8 oz. each, preferably buffalo's milk; see Notes)
  • 0.5 cup olive oil extra virgin extra-virgin
  • large peaches white yellow rinsed peeled

Equipment

  • bowl
  • frying pan
  • whisk
  • cutting board

Directions

  1. In a dry (not nonstick) skillet, toast curry powder over medium heat, stirring constantly, until fragrant, a shade darker, and just starting to smoke, 2 minutes.
  2. Transfer to a bowl; let cool briefly.
  3. Whisk in olive oil, vinegar, and honey. Set aside.
  4. Slice mozzarella into 1/2-in.-thick pieces and set aside. Peel peaches, cut in half lengthwise, and remove pits. Set each half flat on cutting board and slice into 1/2-in.-thick half-moons; set aside. Pluck mint and basil leaves from stems and set aside.
  5. Lay a couple of pieces of peach in center, top with a leaf or two of mint and basil, drape on a piece of mozzarella, or repeat layering 2 or 3 times. Top each stack with 2 peach slices and a sprig of mint.
  6. Drizzle with curry vinaigrette, season with salt and pepper, and scatter a few mint and basil leaves on each plate.

Nutrition Facts

Calories69kcal
Protein6.12%
Fat39.3%
Carbs54.58%

Properties

Glycemic Index
28.32
Glycemic Load
3.26
Inflammation Score
-4
Nutrition Score
3.7769565042108%

Flavonoids

Cyanidin
1.68mg
Catechin
4.3mg
Epigallocatechin
0.91mg
Epicatechin
2.05mg
Epigallocatechin 3-gallate
0.26mg
Eriodictyol
0.39mg
Hesperetin
0.13mg
Apigenin
0.08mg
Luteolin
0.17mg
Kaempferol
0.19mg
Quercetin
0.58mg

Nutrients percent of daily need

Calories:69.21kcal
3.46%
Fat:3.13g
4.82%
Saturated Fat:0.47g
2.93%
Carbohydrates:9.78g
3.26%
Net Carbohydrates:8.18g
2.97%
Sugar:7.72g
8.58%
Cholesterol:0.4mg
0.13%
Sodium:210.27mg
9.14%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.1g
2.2%
Vitamin K:15.17µg
14.45%
Vitamin A:477.85IU
9.56%
Vitamin E:1.13mg
7.55%
Manganese:0.13mg
6.67%
Fiber:1.6g
6.41%
Vitamin C:4.55mg
5.52%
Copper:0.09mg
4.41%
Potassium:134.85mg
3.85%
Vitamin B3:0.76mg
3.82%
Iron:0.65mg
3.61%
Magnesium:11.43mg
2.86%
Selenium:2µg
2.86%
Phosphorus:26.01mg
2.6%
Folate:9.01µg
2.25%
Vitamin B2:0.04mg
2.07%
Zinc:0.27mg
1.82%
Calcium:16.79mg
1.68%
Vitamin B1:0.02mg
1.61%
Vitamin B6:0.03mg
1.61%
Vitamin B5:0.15mg
1.46%
Source:My Recipes