Peach, Mozzarella, and Basil Salad

Everyone has done the classic tomato mozzarella and basil, which is delicious, but I elevated this Italian dish. Now that peaches are in season, this combination of salty and sweet is the perfect side dish for summer! The fig balsamic glaze is a must and make sure you get the flaky salt everywhere!

Yields: 4 servings

Total Time: 5 minutes

Ingredients:

• 2 ripe peaches, washed, pitted, and sliced into half moons

• 4 ounces of fresh mozzarella, set to room temperature, torn into pieces equal sized to the sliced peaches

• 10 fresh basil leaves, torn

• 1 tablespoon of extra virgin olive oil

• ¼ teaspoon of lemon zest

• Flaky salt and black pepper

• 1 tablespoon of fig balsamic glaze (or regular balsamic glaze)

Instructions:

• Place your sliced peaches, spread out from each other, on a plate. Then, layer on the mozzarella.

• Sprinkle (evenly) on the basil leaves, olive oil, lemon zest, flaky salt, and pepper.

• Drizzle on the balsamic glaze and serve! 

Inspired by Goop’s Burrata, Peach, and Basil