Juicy Peach And Mozzarella Delight Salad Recipe

I paired ripe, juicy peaches with creamy mozzarella and fresh basil in my Juicy Peach and Mozzarella Delight Salad as my take on Caprese Salad, finished with a glossy balsamic glaze for a simple, elegant summer dish perfect for a quick lunch or a side at your next gathering.

I never thought peaches and mozzarella could feel so electric together. When ripe peaches meet fresh mozzarella the sweet juice and creamy bite make something that kind of fools your taste buds, like a Caprese Salad got adventurous.

I make this for friends and they always pause, like are you sure this is salad? It’s bright, slightly cheeky, and so simple that I almost feel guilty about how fast it disappears.

It’s one of those Summer Recipes I reach for when I want something quick but totally memorable.

Ingredients

• Juicy peaches add sweet fiber and vitamin C, give natural sweetness and bright acidity.
• Creamy mozzarella brings protein and fat, soft texture that balances the fruit.
• Peppery arugula gives vitamins, fiber and a bitter green snap to cut sweetness.
• Bright basil adds aroma, vitamin A and a herbaceous lift, smells amazing with peaches.
• Olive oil supplies healthy monounsaturated fats, silky mouthfeel and richer flavor.
• Balsamic glaze gives tangy sweet depth, concentrated acidity that plays with cheese.
• Toasted almonds or pistachios add crunch, extra protein and nutty, toasty notes.

Ingredient Quantities

• 4 ripe peaches, sliced into wedges
• 8 oz fresh mozzarella, torn or sliced (bocconcini or burrata works too)
• 4 cups baby arugula or mixed salad greens
• 1 cup fresh basil leaves, torn
• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic glaze
• 1 teaspoon fresh lemon juice, optional
• Salt and freshly ground black pepper to taste
• 1/4 cup toasted sliced almonds or pistachios roughly chopped, optional
• 1 teaspoon honey or agave, optional for a touch more sweetness

How to Make this

1. Slice the peaches into wedges and put them in a bowl, sprinkle a light pinch of salt to bring out the sweetness, and if you like, toss with the 1 tsp lemon juice to keep them bright.

2. Tear or slice the mozzarella (if using burrata, tear it open so the creamy center can mingle with the fruit).

3. Toast the sliced almonds or chopped pistachios in a dry skillet over medium heat until fragrant and lightly golden, about 2 to 3 minutes, then roughly chop if needed and set aside.

4. Whisk together the 2 tablespoons extra virgin olive oil, a little salt and freshly ground black pepper, and the 1 tsp honey if you want a touch more sweetness; this is your light dressing.

5. If your balsamic glaze is too thick, warm it very briefly in the microwave or a small pan to loosen it, or make a quick glaze by simmering about 1/4 cup balsamic with 1 tsp honey until slightly reduced.

6. In a large bowl combine the 4 cups baby arugula or mixed greens and the torn 1 cup fresh basil leaves, give them a quick toss so the herbs are evenly distributed.

7. Add the peach wedges and mozzarella to the greens, drizzle the olive oil dressing over everything, then gently toss so the peaches don’t get mushy.

8. Transfer to a platter or divide among plates, then drizzle the 2 tablespoons balsamic glaze over the top for that sweet tangy finish.

9. Sprinkle the toasted nuts over the salad, adjust salt and pepper to taste, let the salad sit 3 to 5 minutes so the flavors marry a bit, and serve right away.

Equipment Needed

1. Sharp chef’s knife and cutting board, for slicing peaches and tearing mozzarella, dont use a dull one
2. Large mixing bowl for the arugula and basil, and to toss everything gently
3. Small bowl plus a whisk or fork to mix the olive oil, honey and lemon dressing
4. Small nonstick skillet and spatula to toast the almonds or pistachios
5. Measuring spoons (tsp and tbsp) for the oil, honey, lemon and glaze
6. Salad servers or tongs so you can toss without squashing the peaches
7. Serving platter or individual plates to arrange the salad
8. Small saucepan or microwave safe bowl and a spoon to loosen/warm the balsamic glaze

FAQ

Juicy Peach And Mozzarella Delight Salad Recipe Substitutions and Variations

• Peaches
  • Nectarines, same sweet flavor but a bit firmer so they hold up better
  • Roasted apricots or plums, great if peaches arent in season and you want depth
  • Canned peaches drained and patted dry, an easy sweet standby for last minute salads
• Fresh mozzarella
  • Burrata for extra creaminess, tear it open and let the center mingle with the fruit
  • Fresh goat cheese, gives a tangy contrast and crumbles nicely
  • Feta or ricotta salata, saltier and firmer if you want more bite
• Baby arugula or mixed greens
  • Baby spinach, milder and great if some guests dont like peppery greens
  • Watercress for a similar peppery kick but a little more crunch
  • Butter lettuce or frisee, softer leaves that let the peaches be the star
• Balsamic glaze
  • Aged balsamic vinegar, use sparingly it has concentrated sweetness and tang
  • Balsamic plus a drizzle of honey or maple syrup, quickly reduces into a glaze
  • Lemon vinaigrette with a touch of honey, lighter and brighter if you want less sweetness

Pro Tips

1) Pick peaches that are ripe but still a bit firm, not mushy. If they got too soft, chill them and slice at the last minute so they dont turn to jam on the salad.

2) Let the mozzarella come to room temp for 20 to 30 minutes before serving, it tastes way creamier. Tear it with your hands instead of slicing, the uneven pieces look nicer and hold the dressing better.

3) Toast the nuts in a dry pan until just fragrant, then cool before chopping. Toasting wakes up the flavor, but dont burn them or they’ll taste bitter. You can toast them ahead and keep them in a jar.

4) Taste your oil and sweetener before dressing the whole salad, adjust salt and acid so it sings. Warm the balsamic glaze briefly if its too stiff, then drizzle with a spoon for prettier lines, and toss very gently so the peaches dont get crushed.