Recipes / Starters / Peach and mozzarella salad
Starter
Dinner
Vegetarian
Gluten-free
No-cook
Peach and mozzarella salad
A summer salad with peach, basil and rocket, dressed with a grated tomato vinaigrette and topped with mozzarella.
- Cooking
- No cooking
- Prep
- 15 min
- Difficulty
- Easy
Per serving
347 kcal
Protein · 17 %
15 g
Fat · 66 %
26 g
Carbs · 17 %
15 g
Estimate per serving, worked out ingredient by ingredient. The percentage is the share of the calories.
Ingredients
For 4 servings
- 4 ripe peaches
- 1 handful of basil optional
- 1 handful of rocket
- 2 balls of mozzarella (125 g each)
- Tomato vinaigrette
- 1 large ripe tomato
- 1 garlic clove, grated
- 1 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
- salt and black pepper
Step by step
- Twist the stones of the peaches a little and pull them out.
- Cut the peaches into small pieces and put them on a platter.
- Add a handful of roughly chopped basil (optional).
- Add a handful of chopped rocket, which gives it a peppery kick.
- Grate a nice tomato and discard the skin to keep just the pulp.
- Add the salt, garlic, black pepper, vinegar and oil to the pulp to make the dressing.
- Taste the dressing and adjust it.
- Dress the salad and mix it well with your hands.
- Tear the mozzarella balls over the top.