Peach, Mozzarella, and Basil Salad
- Ready In:
- 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 salt and pepper, and toss.
- (You can cover and refrigerate the salad for up to several hours.) Serve cold or at room temperature.
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It took me some 4 days to find good peaches for this recipe, but I did, & I tell you, THIS SALAD IS A WINNER! The combo of flavors from the title ingredients is OUTSTANDING, & if I can't wait until next year's crop of peaches, I'll just have to see what this salad is like using canned ones! Thanks for a keeper of a recipe! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]
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I like to find recipes that are great tasting but aren't too complicated. I love using the crock pot and finding comfort foods that are do-able. I have found some great recipes in The Complete Crockpot Cookbook by Wendy Louise and in Best of the Best from Louisiana.