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
