Let this be your reminder to keep cooking very, very simple at the end of the summer. Practically everything is in season—it needs so little to taste so good.
This caprese is sweet, savory and a little bit spicy with the addition of thinly sliced chili. I used jalapeños because that’s what I had but a serrano, red chili or even just a pinch of red pepper flakes would work in its place.
Ingredients
- 1 pint cherry tomatoes, halved
- 1 ripe nectarine or peach, thinly sliced
- 1-2 tbsp thinly sliced chili, ribs and seeds removed (jalapeño, serrano or red)
- 1.5 cups torn mozz (I used bocconcini)
- 1 handful fresh basil, torn
- Big pinch Maldon salt
- 2 tbsp best balsamic vinegar
- 2 tsp honey
- 3 tbsp evoo
- Pinch Maldon salt
Method
- Mix all ingredients together and enjoy!
Serves 4ish
If you’d like to see a reel of me making this, check that our here.