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…

PeachSalad_Bowl

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.

PeachSalad_Peaches

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 and it’s still quite yummy. Serve cold or at room temperature (I prefer it cold!).

PeachSalad_BowlCloseup

Add extra savory with some shaved Italian prosciutto, then serve over baby arugula – an entire meal!

PeachSalad_Prosciutto

Or, you can even serve it with a drizzle of balsamic, caprese style. The sour of the balsamic with the sweet peach juice is awfully tasty and crusty-bread-sop-up worthy!

PeachSalad_Caprese