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Fresh Peach, Mozzarella, and Basil Salad

By Heather Smith
Try this next peach recipe as a fresh side to dinner.

Heather Smith shares this recipe from Armelle Blog.


Fresh Peach Salad


  • 3 ripe peaches (peeled, if desired)
  • 1 cup fresh basil leaves, torn
  • 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
  • 3/4 cup balsamic vinegar
  • 1 tbs honey


Cut each peach into 6 to 8 wedges, then cut each wedge in half crosswise.

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.) Serve cold or at room temperature.

In a small sauce pan, combine balsamic vinegar and honey and whisk together while bringing to a boil. Whisk as it reduces by half, and remove from heat.

When ready to serve, drizzle with a little bit of the balsamic honey reduction.

Source: Armelle Blog.

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