Ingredients
Method
- Cut the mozzarella ball into quarters, then slice each quarter into 1/2-inch thick pieces.
- Halve the peaches, remove the pits, and cut each half into 4 wedges. Slice the wedges crosswise into bite-sized pieces, about 1 inch each.
- Core the tomatoes, cut them in half, then slice each half into 4 wedges. Cut the wedges into 1-inch pieces, similar in size to the peaches.
- Tear or roughly chop the basil leaves into smaller pieces.
- In a large bowl, combine the mozzarella, peaches, tomatoes, and basil. Drizzle with olive oil, season with salt and pepper, and gently toss to coat.
- Drizzle with balsamic reduction just before serving, and serve immediately.
Nutrition
Notes
If peaches aren't perfectly ripe, let them sit at room temperature for a day or two. For a dairy-free version, use a vegan mozzarella alternative. Store leftovers in an airtight container in the fridge for up to one day, but the texture is best fresh. Avoid over-tossing to keep the peaches and tomatoes intact. Serve alongside grilled chicken or fish for a complete meal.