In the summertime, when the peaches and tomatoes are ripe, I like to change up our standard Caprese. With salty prosciutto and fresh mozzarella cheese drizzled with a fresh herb sauce, this is a special side dish!
Zest the lemon. Add 1 teaspoon zest to a mini food processor or blender. Add the basil, mint, salt, honey, 2½ tablespoons of lemon juice (from the zested lemon) and ½ cup olive oil and pulse until the herbs are chopped and the dressing is thick and chunky. Set aside.
On a medium serving platter, arrange peaches, tomatoes, mozzarella and prosciutto in layers.
To serve, drizzle 2 tablespoons olive oil over the peaches and 4-5 tablespoons herb dressing - or more to taste. Enjoy! Sprinkle with additional basil and mint for garnish.
Notes
If you don't want to make an herb dressing a balsamic glaze is another good option. Look in the market for commercial brands (such as Blaze Glaze), or put 1/2 cup balsamic vinegar in a pot and set over a medium heat until the liquid becomes syrupy and reduces by half. Drizzle over the peaches.