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 wenninghoff.com.
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