Peach, Mozzarella, and Basil Salad

Peach, Mozzarella, and Basil Salad
Photo by Ngoc Minh Ngo


  • 8 ounces fresh mozzarella, cut into 1-inch chunks
  • 1 cup fresh basil leaves, torn
  • 1/8 teaspoon black pepper
  • 2 teaspoons extra-virgin olive oil
  • 3 ripe peaches (peeled, if desired)
  • ¼ teaspoon kosher salt

Cut each peach into 6 to 8 wedges, then cut each wedge in half crosswise. In a large bowl, combine the peaches, basil, and mozzarella. Drizzle with the oil, sprinkle with the salt and pepper, and toss. (You can cover and refrigerate the salad for up to several hours.) Serve cold or at room tempe...

View full recipe at My Recipes


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