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Peach, Mozzarella, and Basil Salad

Ngoc Minh Ngo
Serves 4 Hands-On Time: 10m Total Time: 10m

Ingredients

  • 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

Directions

  1. Cut each peach into 6 to 8 wedges, then cut each wedge in half crosswise.
  2. 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.
By Kate Merker,  August 2006
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Quick Tip

Pat washed fruits and veggies dry before bagging them for storage. Damp items spoil quickly.

Nutritional Information

  • Per Serving
  • Calories 194Calories From Fat 51%
  • Fat  11g
  • Sat Fat  4g
  • Cholesterol  30mg
  • Sodium  418mg
  • Carbohydrate  10g
  • Fiber  2g
  • Sugar  8g
  • Protein  17g
What does this mean? See Nutrition 101.

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