In our part of the country, we have an abundance of fresh local produce, such as the mouth-watering peaches we get to enjoy for just a few months each year. A large peach has only about 70 calories and is almost 90 percent water. And one peach gives you more than 10 percent of your daily fiber requirement, making it a low-calorie, filling sweet treat that is much better for you than cake or pie!
You might not think that peaches would be a good choice with basil and mozzarella, as most of the time we pair our summer tomatoes with these two ingredients to make the traditional Italian Caprese salad.
But I think you’re going to love this summer take on a light, fruity salad that allows the best flavors of the season to shine through. The tart, sweet peach is a surprising wonderful choice to combine with mellow mozzarella and aromatic basil.
Also, make sure you use a fruity, light olive oil, as you just want the oil to help combine the flavors of the salad – not let the salad take on the taste of the olive oil itself.
Summer Salad with Peaches, Mozzarella and Basil
3 ripe peaches, peeled and cut into wedges
1 cup fresh basil leaves, torn
8 ozs fresh mozzarella, cut into bite-sized chunks
3 tsp high-quality olive oil
1/4 tsp kosher salt
1/4 tsp cracked black pepper
In a large bowl, combine peaches, basil and mozzarella. Drizzle with olive oil. Sprinkle salt and pepper and gently toss. Can be made up to 4 hours ahead of time and refrigerated. Tastes great cold or at room temperature.