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Through the U.S. Department of Agriculture’s Foreign Agriculture Service (FAS), CCPB receives Market Access Program (MAP) funding to promote California cling peaches in international markets. Export market development efforts are concentrated on Canada and Mexico.

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Ingredients

  • 2 cans (15oz.) California Cling Peach halves, drained
  • 8 oz. Fresh Mozzarella, sliced into 8 slices
  • 8 to 16 large Fresh Basil Leaves

Vinaigrette

  • ¾ cup Olive Oil
  • Pinch Cayenne Pepper
  • 2 Tablespoon Lemon Juice
  • ¼ cup Red Wine Vinegar
  • ½ teaspoon Salt
  • Pinch Fresh Black Pepper

Preparation

  1. Arrange peach halves alternating with mozzarella slices and basil leaves alternately on four individual salad plates or a serving platter.
  2. In a small jar with a tight-fitting lid shake all vinaigrette ingredients to blend well.
  3. Drizzle vinaigrette over salad just before serving.

Serve chilled or room temperature.

Makes 4 servings