Peaches, Heirloom tomatoes and fresh Mozzarella cheese in a light balsamic vinaigrette is a tasty, refreshing salad.
Summer and peaches go hand in hand. Peaches are super sweet, juicy and delicious! That's why I paired them with one of my favorite recipes and made this Peach, Tomato and Mozzarella Salad.
This salad is super light and refreshing with a slight tang from the vinaigrette. Perfect treat for those warm Summer days.
When I think of peaches, my mind automatically goes towards desserts. However, you can make appetizers, smoothies, incorporate them into main meals and toss them in salads too.
Peach, Tomato and Mozzarella Salad is perfect for those outdoor gatherings too. This recipe makes 6 cups and my family ate this so quick, it's already on my list to make again soon!
Equipment Needed
Ingredients
For this recipe you'll need the following ingredients:
Peaches: Fresh peaches are a must for this salad. Frozen will become too soggy and won't have that slight crisp.
Heirloom Tomatoes: This time of year, Heirloom tomatoes are large and super juicy. If you can't find them, you can use any ripe fresh tomato.
Fresh Mozzarella: I used Mozzarella pearls so they were bite sized pieces in my salad. However, you can use any fresh mozzarella and dice it into smaller pieces.
Fresh Chopped Basil: The aromatic flavor of fresh basil is essential in this recipe.
Balsamic Vinegar
Extra Virgin Olive Oil
Kosher Salt
Black Pepper
How do you make Peach, Tomato and Mozzarella Salad?
Wash the outside of the peach gently with a vegetable brush; then cut around the pit. Dice the flesh into bite sized pieces and add to a bowl.
Remove the stem from the top and bottom of the tomato; then dice into smaller pieces and add to the bowl. Add the cheese, basil, vinegar, oil, salt and pepper; then gently toss to coat.
Add the salad to a serving bowl, cover tightly; then keep refrigerated until ready to serve. This salad will last up to 5 days covered in the refrigerator.
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More Peach Recipes
- Peaches &Cream Trifle {No Bake}
- Banana, Strawberry and Peach Smoothie
- Homemade Peach Crisp
- Corn and Peach Salad
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Peach, Tomato and Mozzarella Salad
Ingredients
- 4 ripe peaches
- 1 large heirloom tomato
- 8 ounces mozzarella pearls
- 2 tablespoons chopped fresh basil
- 2 tablespoons balsamic vinegar
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Wash the outside of the peach gently with a vegetable brush; then cut around the pit. Dice the flesh into bite sized pieces and add to a bowl.
- Remove the stem from the top and bottom of the tomato; then dice into smaller pieces and add to the bowl. Add the cheese, basil, vinegar, oil, salt and pepper; then gently toss to coat.
- Add the salad to a serving bowl, cover tightly; then keep refrigerated until ready to serve.
Notes
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