Like the familiar Caprese Salad, but with peaches instead of tomatoes! An excellent side dish for the middle of summer when peaches are in season, this salad is a delicious combination of sweet and tangy flavors with a pop of spicy basil!


Peach, Basil, and Mozzarella Salad

  • Author: Wolff's Apple House


  • 45 ripe peaches
  • 1 fresh mozzarella ball
  • 810 sprigs basil
  • coarse salt
  • balsamic vinegar glaze


  1. Wash peaches and slice in half, removing pits. Slice into pieces any way you choose: thin half-moons or thicker cubes.  Slice the mozzarella into similarly sized pieces. Wash and pick the basil leaves. You can leave them whole or cut them up, whichever you prefer.
  2. Assemble the salad, either layering the ingredients or mixing them all together.  (Depending on how big you make the salad, you may find that you have extra peaches, or extra mozzarella, or both.  Good thing those are both great for snacking if left in the fridge!!) Sprinkle with just a pinch or two of coarse salt.  Drizzle a scant amount of balsamic glaze over the whole thing. Enjoy!

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