Peach & Heirloom Tomato Caprese Salad Boxes

Serves 4 · 18 min prep

Ingredients

• 3 medium ripe peaches
• 1.25 lb heirloom tomatoes
• 8 oz ciliegine fresh mozzarella balls
• 1 cup leaves fresh basil
• 4 cups baby spinach
• 1/4 cup extra-virgin olive oil
• 3 tbsp balsamic glaze
• 1 tsp flaky sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup toasted pine nuts
• 1 lemon

Instructions

1. 1Wash and dry the peaches and tomatoes thoroughly, then slice the peaches into thin wedges and the tomatoes into similar-sized wedges so they layer evenly.
2. 2Drain the mozzarella balls and pat them dry so excess liquid does not water down the salad later.
3. 3In four meal-prep containers or shallow bowls, create a bed of baby spinach as the base for packing or serving.
4. 4Arrange alternating slices of peach and heirloom tomato over the spinach in a loose spiral or shingle pattern for visual appeal.
5. 5Nestle the mozzarella balls among the fruit and tomato pieces so every forkful can catch cheese, peach, and tomato together.
6. 6Tear the basil leaves roughly and scatter them over the top, then sprinkle the toasted pine nuts for crunch.
7. 7Whisk the olive oil with a squeeze of lemon juice, flaky salt, and black pepper, then drizzle the dressing lightly over each portion.
8. 8Finish with a thin zigzag of balsamic glaze just before sealing the boxes or serving so the glaze stays glossy and does not soak in.
9. 9Keep chilled until lunchtime; the stone-fruit juices will mingle with the tomatoes for a bright, juicy midday plate that travels well.