Thursday, June 27, 2013

Peach, Mozzarella, and Basil Salad

I love fresh, juicy, peaches. It is so nice to be near a large farmer's market, where I can buy fresh grown, local produce. I am enjoying every second of it. I am definitely going to have a garden for myself next year! Now, that I have access to great fruits and vegetables, I do not have to hoard them and just eat them alone to savor every juicy drop, I can make great recipes, like this Homemade Peach Lemonade.

I decided to let these peaches be the star in this salad. This salad is great for a filling lunch or as a side with your entree at dinner. I was able to get my hands on some fresh mozzarella, which made this salad delicious. This salad does have so few ingredients, that you can really taste each one, so if you have good olive oil, this is the time to use it!
Source: Real Simple, Kate Merker, August 2006

3 Ripe Peaches
1 cup of Fresh Basil Leaves, torn
8 oz. of Fresh Mozzarella, cut into 1-inch cubes
2 teaspoons of Extra-Virgin Olive Oil
1/4 teaspoon of Kosher Salt
1/8 teaspoon of Black Pepper

First, cut your peaches into 6-8 wedges, then cut them again, in half, crosswise. Set in a medium bowl.

Now, add the basil and mozzarella to the bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss to combine.

You can cover and refrigerate for several hours or serve at room temperature.


Happy Cooking,
The Barbee Housewife


  1. Ooh - the use of peach sounds wonderful in this! I made a peach basil salad last summer but the addition of fresh mozzarella sounds even better!

  2. what would be a good entrée to pair with this salad?

  3. If you are having it for lunch, I would suggest half of a turkey sandwich; for dinner I would serve it with grilled chicken or with grilled fish. Enjoy!