Ingredients
Fruits and Vegetables
- 2 ripe peaches
- 2 ripe large tomatoes
- Small bunch of fresh basil
Dairy
- 2 balls of mozzarella
Seasonings and Condiments
- Maldon salt
- Pepper
- Extra virgin olive oil
- Balsamic vinegar
Instructions
- Prepare Tomatoes: Slice the tomatoes into thick slices and season lightly with Maldon salt. Set them aside to let the flavor enhance.
- Prepare Peaches: Run your knife around the center of each peach to separate around the pit, then hold each half and twist apart. Stand the peach halves upright and slice them into rounds carefully to maintain shape.
- Slice Mozzarella: Cut the mozzarella balls into thick slices to match the size of the peach and tomato slices.
- Arrange Salad: On a serving plate, alternate slices of mozzarella, peaches, and tomatoes, layering them attractively. Tuck fresh basil leaves between the layers.
- Season and Dress: Generously sprinkle Maldon salt and freshly cracked black pepper over the arranged slices. Drizzle with high-quality extra virgin olive oil followed by a splash of balsamic vinegar.
- Serve: Give the salad a final touch by adjusting seasoning if needed, then enjoy immediately as a fresh, flavorful dish.
Notes
- For best flavor, use ripe, in-season peaches and juicy heirloom tomatoes.
- Mozzarella di Bufala can be used instead of regular mozzarella for a creamier texture.
- The salad is best served fresh and not stored, as the ingredients release moisture over time.
- You can substitute balsamic vinegar with a balsamic glaze for a sweeter finish.
- Add a sprinkle of toasted pine nuts for extra crunch if desired.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
