In Season: Peaches piling up? Fix up summery treat in variety of ways


The piles of peaches Sunday at the Farmers Market at Aksarben Village were too tempting for me to resist.

They're a sign of high summer and, along with sweet corn, are one of my favorite annual delicacies.

I like to eat peaches straight out of my lunch sack — as I did twice last week — or chopped and sprinkled over a bowl of vanilla ice cream. I have friends who bake them into pies or crumbles, and I'd never turn down a slice of one of those.

But a recipe that fell into my email inbox last week used them in a way I'd never seen before — as a substitute for tomatoes in a classic caprese salad.

Simi Winery, located in Sonoma, Calif., sent me the recipe and suggests it be paired with an oakey Chardonnay. I think almost any wine would do with this savory-sweet twist on a summer staple.

Peaches should be available at most farmers markets for the next few weeks; I found mine at the Wenninghoff's stand. For more information, visit

Recipe: Peach Caprese Salad

• 1 bunch chopped basil

• ½ cup chopped marcona almonds

• 1 cup bocconcini (mini fresh mozzarella balls)

• 2 cups sliced ripe peaches

• 2 tablespoons white balsamic vinegar

• 1 tablespoon extra virgin olive oil

• ½ teaspoon fleur de sel

Directions: Combine all. Dress with olive oil, white balsamic and sea salt.

— Recipe courtesy of Simi Chardonnay chef Kolin Vazzoler

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