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WW Recipe of the Day: Fresh Tomato Peach Caprese Salad
This simple summer caprese salad—a variation on the traditional—marries fresh peaches, ripe tomatoes, fresh mozzarella, arugula and basil with a simple olive oil and balsamic dressing.
For best taste, use a high quality extra-virgin olive oil. I used Tuscan Herb Olive Oil from Outrageous Olive Oils & Vinegars which is located in nearby Old Town Scottsdale, Arizona.
This particular olive oil blends several herbs including oregano, basil, garlic, rosemary, thyme and sun-dried tomato, making this a superior oil for dipping bread and any Italian dishes, including tossed with pasta.
How Many Calories and WW Points in this Summer Tomato Peach Caprese Salad?
According to my calculations, each serving has 297 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
7 SmartPoints (Green plan)
7 SmartPoints (Blue plan)
7 SmartPoints (Purple plan)
8 PointsPlus (Old plan)
To lower the Points even further in this delicious summer salad, simply use less olive oil and cheese. All the other ingredients – arugula, peaches, tomatoes, and basil – are zero points foods on the WW Program (learn more on WeightWatchers.com).
Why Is It Called Caprese Salad?
Caprese salad or “Insalata Caprese” as it is called in Italian, means “salad of Capri.” Like pizza Margherita, it features the colors of the Italian flag: green, white, and red. In Italy, it is usually served as an antipasto (starter), not a contorno (side dish).
Recipe Notes
Any fresh mozzarella will work in this caprese salad. I used ciliegine (which is derived from the Italian word for cherry), so these bite-size mozzarella balls are about the size of a cherry. Fresh Italian burrata cheese would also work well. Burrata has a solid outer layer of mozzarella that is filled with a soft and creamy center of shredded mozzarella curds (stracciatella) and cream. It is slightly sweet with a buttery flavor.
Serving Suggestions
- Serve this caprese with crusty bread for dipping in any excess balsamic and olive oil.
- Serve this salad with half a sandwich or cup of soup.
- Serve with your favorite grilled meat or fish.
If you’ve made this Caprese Salad with Fresh Tomatoes and Peaches, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Fresh Tomato Peach Caprese Salad
Ingredients
- 4 ounces arugula or mixed greens (about 2 handfuls)
- 2 medium peaches, sliced thin or wedges
- 2 medium tomatoes, sliced thin or wedges
- 3 ounces fresh sliced mozzarella (I used Ciliegine cut in half)
- Fresh sliced basil
- 2 tablespoons extra virgin olive oil (affiliate link)
- 1 tablespoon balsamic vinegar (I used balsamic glaze)
Instructions
- Divided the arugula evenly between two salad plates.
- Arrange half the peaches, tomatoes and mozzarella over arugula on one plate. Repeat with the second salad plate.
- Scatter fresh sliced basil over salads.
- Drizzle olive oil and balsamic vinegar over each salad.
- Serve immediately.
Notes
(Must be logged into WW on a smartphone or tablet.) 7 SmartPoints (Green plan) 7 SmartPoints (Blue plan) 7 SmartPoints (Purple plan) 8 PointsPlus (Old plan) Any fresh mozzarella will work in this caprese salad. I used ciliegine (which is derived from the Italian word for cherry), so these bite-size mozzarella balls are about the size of a cherry. Fresh Italian burrata cheese would also work well. Burrata has a solid outer layer of mozzarella that is filled with a soft and creamy center of shredded mozzarella curds (stracciatella) and cream. It is slightly sweet with a buttery flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
