Some of my favorite childhood memories involve biting into a ripe, juicy peach and tasting the best part of summer. On our way home from the beach the other day, we counted 12 farm stands selling peaches, plums and fresh greens, which is why today I am kicking myself for not stopping to pick up some of those ripe summer fruits! Luckily within three miles of our house there are at least three stands…and that is where I am heading this afternoon.
There really is no excuse for me to not have healthy food around the house this summer; my kids love fruit, and it is abundant this time of year. Trying to stick with fresh ingredients, I found this summer salad made with fresh basil that looks great. It’s like a capreze salad, only peaches replace the tomatoes. Do you have any good summer fruit recipes? How about other fresh vegetables or herbs? Please share them!
Peach, Mozzarella, and Basil Salad
6 ripe peaches (peeled, if desired)
1 cup fresh basil leaves, torn
10 ounces fresh mozzarella, cut into 1-inch chunks
2 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
Cut each peach into 6 to 8 wedges, then cut each wedge in half crosswise.
In a large bowl, combine the peaches, basil, and mozzarella. Drizzle with the oil, sprinkle with the salt and pepper, and toss. (You can cover and refrigerate the salad for up to several hours.) Serve cold or at room temperature.