Sweet Peaches On My Mind.
Warm afternoons on the patio, Madeleine Peyroux playing on the Jambox, a crisp glass of pinot gris and this wonderfully wonderful peach mozzerella salad with fresh basil from my windowsill garden. This sweet, savory summer salad is simply sublime (yes, that is 6 S’s – that’s how yummy this salad is!). Found on Real Simple via MWM (My Wonderful Mom who adores peaches) and shared with you here on julsjuls. I’m pretty sure you’ll thank me for passing this along…
What Goes In
- 3 ripe peaches
- 1 cup fresh basil leaves, torn into small pieces or chopped
- 8 ounces fresh mozzarella, cut into 1-inch chunks
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
Put It All Together
Cut each peach into 6 to 8 wedges, then cut each wedge in half crosswise. You can either peel them (my preference) or keep the skin on.