A bright, juicy summer salad bursting with sweet peaches, heirloom tomatoes, crisp cucumbers, fresh basil, and creamy mozzarella pearls — all tossed in a honey-balsamic dressing and finished with a drizzle of balsamic glaze.
Why You’ll Love This Recipe
-
Peak-summer flavors in every bite
-
Creamy mozzarella pearls balance sweet, tangy, and spicy notes
-
10-minute, no-cook side or light main
-
Easy to scale for gatherings
-
Naturally gluten-free and family-friendly
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
-
2 ripe peaches, pitted and cubed
-
2 cups heirloom tomatoes, diced
-
1 jalapeño, seeded and diced
-
2 Persian cucumbers, chopped
-
1 1/2 cups fresh basil leaves, chopped
-
1 (8 oz) container mozzarella pearls, drained
-
1/4 cup olive oil
-
2 tablespoons balsamic vinegar
-
2 tablespoons honey
-
1/2 teaspoon salt
-
1/2 teaspoon black pepper
-
Balsamic glaze, for serving
directions
-
In a large bowl, combine peaches, tomatoes, jalapeño, cucumbers, basil, and mozzarella pearls.
-
In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper until emulsified.
-
Pour the dressing over the salad and toss gently to coat.
-
Transfer to a serving dish and drizzle lightly with balsamic glaze just before serving.
Servings and timing
Servings: 2
Prep Time: 10 minutes
Total Time: 10 minutes
Variations
-
Add leafy greens: fold in a handful of arugula or baby spinach.
-
Extra crunch: sprinkle toasted almonds, pistachios, or sunflower seeds on top.
-
Protein boost: add grilled chicken breast or chickpeas.
-
Herb swap: try mint or chives in place of some basil for a different finish.
-
Citrus twist: add 1 teaspoon orange or lemon zest to the dressing.
storage/reheating
-
Store dressed salad up to 1 day in the refrigerator; for best texture, keep the dressing separate and combine just before serving.
-
Not suitable for reheating; serve chilled or at cool room temperature.
-
If preparing ahead, cube peaches and tomatoes close to serving time to keep them at peak texture.
FAQs
Can I use nectarines instead of peaches?
Yes. Nectarines work perfectly; no peeling required.
What if my peaches aren’t very sweet?
Add a touch more honey to the dressing or a pinch of salt to accentuate sweetness.
Can I use cherry tomatoes?
Absolutely. Halve them; use about 2 cups.
Is the jalapeño necessary?
No. Omit for mild flavor or substitute with a few slices of mild pepper.
Can I substitute the mozzarella pearls?
Use torn fresh mozzarella or small cubes of a mild white cheese.
Will regular cucumbers work?
Yes. Peel and seed if the skin is tough or the seeds are large.
How do I prevent the salad from getting watery?
Use ripe-but-firm peaches and drain tomatoes briefly if very juicy. Dress just before serving.
Can I make the dressing ahead?
Yes. Whisk and refrigerate up to 3 days. Shake before using.
Is balsamic glaze required?
It’s optional but adds concentrated sweetness and shine. You can skip it if desired.
Can I scale this for a crowd?
Easily. Multiply ingredients, dress to taste, and add glaze just before serving.
Conclusion
This peach salad with mozzarella pearls delivers peak summer freshness in minutes. With juicy fruit, creamy cheese, crisp veggies, and a sweet-tangy dressing, it’s a vibrant side or light main you’ll reach for all season long.
Print
Peach Salad with Mozzarella Pearls
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Description
A bright, refreshing summer salad with juicy peaches, creamy mozzarella pearls, crisp veggies, and a sweet-tangy honey balsamic dressing—finished with a drizzle of balsamic glaze.
Ingredients
- 2 ripe peaches, pitted and cubed
- 2 cups heirloom tomatoes, diced
- 1 jalapeño, seeded and diced
- 2 Persian cucumbers, chopped
- 1 1/2 cups fresh basil leaves, chopped
- 1 (8 oz) container mozzarella pearls, drained
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp honey
- 1/2 tsp salt
- 1/2 tsp black pepper
- Balsamic glaze, for serving
Instructions
- In a large bowl, combine peaches, tomatoes, jalapeño, cucumbers, basil, and mozzarella pearls.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper.
- Pour dressing over the salad and toss gently to combine.
- Drizzle with balsamic glaze just before serving.
Notes
- For extra freshness, add a squeeze of lemon just before serving.
- Swap mozzarella with burrata or feta crumbles if preferred.
- Best enjoyed soon after tossing; salt draws moisture from the peaches and tomatoes.
- To make it dairy-free, omit mozzarella and add avocado.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 420
- Sugar: 29g
- Sodium: 620mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 45mg
