Ingredients
- Fresh mozzarella balls (bocconcini), 8 ounces
- Ripe peaches, 2 medium
- Fresh basil leaves, 1/4 cup
- Balsamic glaze, 2 tablespoons
- Extra virgin olive oil, 1 tablespoon
- Sea salt, to taste
- Black pepper, freshly ground, to taste
- Arugula, 2 cups
Instructions
- Step 1: Gently wash and dry the peaches, basil and arugula. Slice the peaches into wedges or half-moons, about 1/4 inch thick.
- Step 2: Arrange the arugula on a serving platter. Layer the mozzarella balls and peach slices attractively over the arugula.
- Step 3: Tuck fresh basil leaves among the mozzarella and peaches.
- Step 4: Drizzle the balsamic glaze and olive oil evenly over the salad.
- Step 5: Season the salad with sea salt and freshly ground black pepper to taste.
Notes
- Refrigerate leftover salad in an airtight container, but be aware the peaches will soften and release moisture over time.
- This salad is best enjoyed fresh; reheating is not recommended.
- Serve this vibrant salad as a light lunch, appetizer, or a stunning side dish at your next BBQ.
- For enhanced flavor, briefly grill the peach slices to caramelize their natural sugars before adding them to the salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American