Summer Peach Caprese Salad with Wild Anithos Dill Olive Oil

A sweet, summery twist on the classic Caprese salad — creamy ricotta, juicy peaches, fragrant basil, and a drizzle of white peach balsamic with wild dill olive oil. Perfect as a light starter, side dish, or even brunch option.

Prep & Cook Time

10 minutes

Servings

4 people

Ingredients

• 8 oz whole milk ricotta (good quality)

• 1 large ripe peach, sliced into 1/4" slices (about 8 slices)

• 1/4 cup fresh basil leaves, torn

• 2 tbsp Paducah Olive Oil White Peach Balsamic Vinegar

• 2 tbsp Paducah Olive Oil Wild Anithos Dill Olive Oil

• Salt and pepper, to taste

Instructions

1. Arrange peach slices on a serving platter, layering one tablespoon of ricotta between each slice.

2. In a small bowl, whisk together the dill olive oil and white peach balsamic vinegar.

3. Drizzle the dressing over the peaches and ricotta.

4. Season with salt and pepper, then scatter torn basil leaves over the top.

5. Serve immediately as a light salad or side.