Peach, Tomato And Mozzarella Salad Recipe

Name: Peach, Tomato And Mozzarella Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Roasted And Salted Pistachios; 2 whole Lemons, Juiced; 2 Tablespoons Honey; 5 Tablespoons Extra Virgin Olive Oil; Salt And Freshly Ground Pepper, To Taste; 1-1/2 pound Juicy Heirloom Tomatoes; 3 whole Ripe Peaches, Pitted; 2-1/2 cups Roughly Torn Bread (I Used A La Brea Bakery French Round); 1 Tablespoon Olive Oil To Toss Bread In Before Toasting; 10 ounces, weight Fresh Mozzarella, Sliced Into 1/4 In. Rounds; 8 whole Basil Leaves, Roughly Chopped

Servings: persons

1/2 cups Roasted And Salted Pistachios
2 whole Lemons, Juiced
2 Tablespoons Honey
5 Tablespoons Extra Virgin Olive Oil
Salt And Freshly Ground Pepper, To Taste
1-1/2 pound Juicy Heirloom Tomatoes
3 whole Ripe Peaches, Pitted
2-1/2 cups Roughly Torn Bread (I Used A La Brea Bakery French Round)
1 Tablespoon Olive Oil To Toss Bread In Before Toasting
10 ounces, weight Fresh Mozzarella, Sliced Into 1/4 In. Rounds
8 whole Basil Leaves, Roughly Chopped

1
Preheat oven to 375 F.
2
Roughly chop the pistachios. Here's a suggestion-buy them already shelled! I couldn't find them at my market and it took a long, long time to shell them!
3
For the vinaigrette: In a medium-sized bowl whisk the pistachios, lemon juice, honey and 5 tablespoons olive oil until well blended. Season with salt and pepper. Set aside. You can make this ahead of time and leave it out at room temperature for a couple hours.
4
Cut the peaches and tomatoes into wedges and other shapes and put in a large bowl. Season with salt and set aside.
5
Toss the torn bread with about 1 tablespoon of olive oil and season with salt. Spread bread in a single layer on a baking tray and bake at 375 F until nicely toasted, about 12-15 minutes. Check from time to time. You don't want them to be too dry. I found that the bigger pieces were perfect-just a little crispy but warm and soft on the inside.
6
To assemble: Put the sliced mozzarella on each plate and season with salt and pepper. Spoon the peach-tomato mixture on top of the mozzarella. Arrange the croutons on top and drizzle the vinaigrette over all of it. Garnish with the basil and serve immediately.
7
This will be your new summer favorite!

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cups Roasted And Salted Pistachios, 2 whole Lemons, Juiced, 2 Tablespoons Honey, 5 Tablespoons Extra Virgin Olive Oil, and more.

Yes, Peach, Tomato And Mozzarella Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Peach, Tomato And Mozzarella Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions