July 12, 2018 This week’s farm veggie recipe idea:

Peach & Nectarine Caprese with Basil 

Included in box: tomatoes, peaches, nectarines


Heirloom Tomato, Peach & Nectarine Caprese with Crispy Basil

Servings 2


  • 2 medium-large heirloom tomatoes or any variety
  • 1 large nectarine and peach
  • 4 ounces fresh burrata mozzarella, ricotta, or cheese of choice
  • 15-20 leaves small-medium fresh basil
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon sea salt


  1. Slice tomatoes, peaches and nectarines as desired.
  2. Heat olive oil for 30 seconds over high heat. When you flick a droplet of water in the oil and it sizzles, drop basil leaves in and swirl for a count of three. Remove from heat and drain oil into a bowl for the dressing. Set leaves aside.
  3. Whisk olive oil with red wine vinegar and sea salt.
  4. On a large plate, layer tomatoes, nectarines, and chunks of burrata or mozzarella. Drizzle with vinaigrette and top with crispy basil leaves.
  5. Serve as is, or with a nice crusty bread.