Since it’s peach season, I thought I’d make a peachy salad. I had my mind made up that this was what I was going to make before I went to the store. When I showed up though, I found that almost all the peaches and nectarines were not ripe. I did manage to find 5 that seemed ok. I had to get an assortment of white and yellow peaches and even a couple nectarines. When I opened them up, a few of them were still pretty crunchy. Mainly it was the white peaches, which I later found out are actually bred to be harder in order to prevent bruising. The basil, peach, and cheese make such a great combination.
Ingredients
makes 4 servings
- 5 ripe peaches
- 1 cup fresh basil leaves, torn
- 8 ounces fresh mozzarella, cut into 1-inch chunks
- 1 package of arugula
Dressing:
- 1-2 Tablespoons extra-virgin olive oil
- course salt & fresh ground pepper to taste
Cut each peach into 6 to 8 wedges, then cut each wedge in thirds crosswise. In a large bowl, combine the peaches, basil, and mozzarella. Drizzle with the oil, sprinkle with salt and pepper, and toss. Serve on top of a bed of arugula.
