Ingredients
Method
- Quarter the mozzarella ball and cut into 1/2-inch slices.
- Halve and pit the peaches, then cut each half into four wedges. Slice the wedges into 1-inch bite-sized pieces.
- Core and halve the tomatoes, then cut each half into four wedges. Slice the wedges into 1-inch bite-sized pieces.
- Tear or roughly chop the basil leaves.
- Combine the mozzarella, peaches, tomatoes, and basil in a large bowl. Drizzle with olive oil, season with salt and pepper, and toss gently to combine.
- Drizzle with balsamic reduction, if desired, and serve immediately.
Nutrition
Notes
Peach Swap: I have discovered that nectarines work just as well as peaches if you want a smoother skin, but make sure whatever fruit you choose is fragrant and yields slightly to pressure.
Tomato Care: I always keep my heirloom tomatoes on the counter rather than the fridge, as the cold temperature kills their sweetness and gives them a texture I find a bit grainy.
Timing Tip: I suggest assembling the fruit and cheese ahead of time if you need to, but hold off on adding the salt and balsamic until right before you eat to keep the salad from getting soggy.
Basil Technique: I find that tearing the basil leaves by hand instead of using a knife prevents the edges from turning brown and releases much more of that wonderful herbal scent.
Serving Idea: I often serve this on a large, flat platter rather than a deep bowl so the balsamic reduction can be drizzled evenly over every single bite of peach and mozzarella.
Seasoning Secret: I like to use a flaky sea salt at the very end because those little crunchy crystals provide a nice contrast to the soft, juicy peaches and creamy cheese.