Peaches+ Mozzarella+Prosciutto “Caprese” Salad

If you’re looking to make an embarrassingly easy summer appetizer this weekend – we’ve found it.  It’s not a real recipe but it is certainly worth trying! 

I’ve been lucky enough to have an abundance of peaches and wanted to do a take on a caprese salad. Added a bit of prosciutto and this crowd pleaser was created. The combination of sweet peaches, creamy mozz, savory and salty prosciutto and tangy balsamic really cannot be beat.


1-2 peaches, peel and slice

1 small package of prosciutto, cut into two bite size pieces

1 small bit of fresh mozzarella, cut into two bite size pieces

A small handful of fresh basil

Balsamic Glaze, small drizzle on top of assembled ingredients


Assemble, enjoy.


Tuesday’s Table – Spring Salad with Strawberries, Avocado and Feta

Often I need new ideas for good salads. Like salads that make me want to eat salads as meals. My friend Kate has made a salad similar to this several times while I have been around and lucky enough to have it, so I set out to make a version of hers. I loved it so much I made it as a side one night and again for dinner with grilled chicken the next.


Spring Salad with Strawberries, Avocado, and Feta with Creamy Balsamic

**This is not a “real” recipe, but a great combination of flavors and textures, so you decide how much you want to make and add.**

Greens – Your choice, I used a combination of spinach and Spring Mix with Herbs (my favorite box salad ever from Kroger and I am sure other groceries too)

Chopped Red Onion

Chopped Strawberries

Chopped Avocado

Crumbled Feta Cheese

Fresh herbs – any that you have. Finely chop them and toss them with your greens. I have started doing this with almost all of my salads, and this adds brightness and flavor for no additional calories. For this salad I added flat leaf parsley and chives. Basil and dill would be great additions as well.

Chopped, Toasted Pecans (any nuts that you have on hand will be great – just toast them for about two minutes on the stove or in your oven, but be careful.  They burn so quickly! 5 minutes is max. When toasting nuts, I do a good bit at a time and then save them for later uses.)

Freshly Ground Black Pepper



“Creamy” Balsamic

1/4 c. honey

1/4 c. Dijon mustard

1/4 c. balsamic vinegar

3/4 c. extra virgin olive oil

For anyone paying attention or wanting to make more or less of this dressing, it is 1 part each of honey, Dijon, and balsamic with 3 parts olive oil. If I’m making a smaller batch of dressing I will do 1 tablespoon to 3 olive oil. But the dressing keeps well, so I usually make a bigger batch and save it for my next salad. I make this dressing often and use it for all sorts of salads. The recipe came from my friend Maggie, years ago and has been my go-to homemade dressing ever since. Bottled dressing is for the birds, and you will see that if you give this a try!


Thank goodness for dear friends who cook and inspire!