Peach Caprese Salad with White Balsamic Vinaigrette

For the vinaigrette:
¼ cup extra-virgin olive oil
¼ cup white balsamic vinegar
1 teaspoon Dijon mustard
1 tablespoon honey
Salt and pepper, to taste
Mix all ingredients in a small jar with a tight-fitting lid. Shake to combine. Refrigerate any leftovers.
For the salad:
4 cups spring mix
3 medium peaches, cut into slices
20 grape tomatoes, halved
8 ounces fresh mozzarella pearls
¼ cup fresh basil, julienned
¼ cup sliced almonds, toasted
Place salad greens in a large bowl. Add peaches, tomatoes, mozzarella pearls, fresh basil and toasted almonds. Drizzle with vinaigrette. Serves 4.

The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. For more great recipes and to view her cooking demonstrations, visit and subscribe to Debbi’s YouTube channel. Debbi’s website address is She may be reached at 843-525-0350 or by email at