Ingredients
- Fresh mozzarella cheese (ball): 8 ounces
- Ripe peaches: 2 large, pitted and sliced
- Fresh basil leaves: 1/4 cup, chopped
- Balsamic glaze: 2 tablespoons
- Extra virgin olive oil: 2 tablespoons
- Sea salt: 1/4 teaspoon, or to taste
- Black pepper: 1/4 teaspoon, or to taste
- Arugula (optional): 2 cups
Instructions
- Step 1: Slice the fresh mozzarella into 1/4 inch thick slices.
- Step 2: Arrange mozzarella slices and peach slices alternately on a serving platter or individual plates, slightly overlapping. If using arugula, spread it as a base before arranging the cheese and peaches.
- Step 3: Sprinkle the chopped fresh basil leaves evenly over the mozzarella and peach slices.
- Step 4: Drizzle the balsamic glaze and extra virgin olive oil over the salad.
- Step 5: Season with sea salt and black pepper to taste.
- Step 6: Serve immediately and enjoy the refreshing summer flavors.
Notes
- To keep your salad fresh, store any leftovers in an airtight container in the refrigerator, but keep in mind the mozzarella will release moisture over time.
- This salad is best served fresh, but you can revive the flavors slightly by adding a touch more balsamic glaze just before serving if needed.
- Serve this delightful salad as a vibrant appetizer or light lunch, paired with grilled bread for dipping in the balsamic glaze.
- For the best flavor, use very ripe but firm peaches – they should yield slightly to pressure but not be mushy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American