Mozzarella & Peach Salad
Juicy ripe peaches meet creamy fresh mozzarella in this effortless summer salad. A drizzle of good olive oil, a handful of fresh basil, and a splash of balsamic vinegar bring everything together. It's sweet, savory, and ready in 10 minutes with no cooking required.
For 4 servings
- prep
Slice the peaches and tear the mozzarella.
1.Pit the peaches and slice them into thin wedges about 1 cm thick.2.Drain the fresh mozzarella and tear it into bite-size pieces with your hands. - assemble
Arrange the salad on a platter.
1.Scatter the peach wedges and torn mozzarella alternately across a large plate or platter.2.Tuck the basil leaves in between the peaches and cheese.TIPAlternating peach and mozzarella ensures every bite gets both flavors. - garnish
Season and drizzle with olive oil and balsamic.
1.Sprinkle the pinch of salt and the pinch of freshly cracked black pepper evenly over everything.2.Drizzle the olive oil and balsamic vinegar in thin streams across the whole platter.TIPUse the best balsamic vinegar you can afford—a thick, aged one makes all the difference. - serve
Serve immediately at room temperature.
Let the salad sit for no more than 5 minutes before serving so the flavors meld but the peaches stay fresh and the mozzarella doesn't weep.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use ripe but firm peaches so they hold their shape when sliced and don't turn mushy.
- 2Tear the mozzarella with your hands instead of cutting it for a more rustic texture and better oil absorption.
- 3Drain the mozzarella well and pat it dry with paper towels to prevent the salad from becoming watery.
- 4Let the dressed salad rest for 2–3 minutes before serving so the salt draws out a touch of peach juice and melds the flavors.
- 5If making ahead, keep the peaches, mozzarella, and basil separate and dress just before serving to avoid sogginess.
Adapt it for your goals.
Vegan
Replace fresh mozzarella with a vegan mozzarella alternative (cashew- or coconut-based) or use thick slices of ripe avocado for creaminess. The basil and balsamic remain, keeping the salad fresh and satisfying.
low oilLow-oil
Reduce olive oil to 1 teaspoon and use a balsamic glaze (reduced balsamic) for concentrated flavor without extra oil. A squeeze of lemon juice adds moisture and brightness.
high proteinHigh-protein
Add 100g of grilled chicken breast strips or 50g of prosciutto di Parma torn into pieces. This turns the salad into a more substantial lunch or light dinner.
jainJain
Omit the fresh mozzarella (since it's an animal-derived dairy) and replace with cubed firm tofu or raw mango slices. Use rock salt instead of regular salt. The dish remains colorful and refreshing.
Why this is on our healthy list.
Rich in Calcium
Fresh mozzarella provides a good source of calcium, which supports bone health and muscle function.
High in Vitamin C
Peaches contribute vitamin C, an antioxidant that helps protect cells and supports immune health.
Heart-Healthy Fats
Extra-virgin olive oil is rich in monounsaturated fats, which are associated with reduced inflammation and better heart health.
Low in Calories
This salad is naturally light and refreshing, with minimal added fats and sugars, making it a smart choice for a summer appetizer or side.
Frequently asked questions
Fresh ripe peaches are best because canned or frozen ones are too soft and watery, which will make the salad soggy. If unavailable, substitute with firm nectarines or mangoes.
