10-Minute Tomato Peach And Basil Salad
A sweet and savory salad combining juicy peaches, ripe cherry tomatoes, creamy mozzarella, and fresh basil. Tossed with olive oil, white wine vinegar, and finished with balsamic glaze, it’s a quick, nutritious, and visually stunning side or light lunch that’s ready in just 10 minutes.
Equipment
- 1 large mixing bowl
- 1 Large mixing spoon
- 1 Serving Platter
Ingredients
- 2 medium yellow peaches very ripe
- 10 oz cherry tomatoes
- 8 oz fresh mozzarella pearls
- ¼ cup red onion chopped
- ¼ cup fresh basil chopped
- 1 tablespoon extra virgin olive oil
- 1 tablespoon white wine vinegar
- Sea salt to taste
- Fresh cracked black pepper to taste
- 2 tablespoons balsamic glaze
Instructions
- Prepare the Fresh Peaches: Begin by selecting two medium yellow peaches that are perfectly ripe. Ripe peaches should give slightly to gentle pressure and smell sweetly fragrant. Wash the peaches thoroughly under cold running water, then gently pat them dry with a clean kitchen towel. Carefully dice the peaches into bite-sized cubes, ensuring even pieces for consistent texture and flavor throughout the salad. There’s no need to peel them; the skin adds beautiful color and extra nutrients.
- Halve the Cherry Tomatoes: Next, take your 10-ounce pack of cherry tomatoes. Rinse them under cold water and dry with a paper towel or kitchen cloth. Slice each tomato in half to expose the juicy interiors, enhancing their sweetness and ensuring they absorb the salad dressing flavors. If you prefer a slightly softer texture, you can remove the seeds, but this is optional.
- Combine Peaches and Tomatoes in a Large Bowl: Place the diced peaches and halved cherry tomatoes into a large mixing bowl. Use a bowl that is spacious enough to allow easy mixing without squishing the fruit and tomatoes. This is the base of your salad and will create a colorful, vibrant foundation.
- Add the Mozzarella Pearls: Measure out 8 ounces of fresh mozzarella pearls. These creamy, bite-sized cheeses complement the sweetness of the peaches and the acidity of the tomatoes. Gently add them to the bowl with the fruit, distributing them evenly. If you prefer using a large mozzarella ball, tear it into small pieces to achieve a similar texture.
- Incorporate Red Onion and Fresh Basil: Chop ¼ cup of red onion into fine pieces. This adds a subtle, savory sharpness to contrast the sweetness of the peaches. Also, chop ¼ cup of fresh basil leaves, ensuring the pieces are small enough to distribute their aromatic flavor throughout the salad. Add both the red onion and basil to the bowl, tossing lightly to mix without breaking up the delicate ingredients.
- Dress the Salad: Drizzle 1 tablespoon of extra virgin olive oil and 1 tablespoon of white wine vinegar over the salad. These simple ingredients elevate the natural flavors while providing heart-healthy fats and a light tang. Season generously with sea salt and freshly cracked black pepper to taste. Use your hands or a large mixing spoon to gently fold the ingredients together until everything is evenly coated. Take care not to mash the peaches or tomatoes; the goal is a delicate, balanced mixture.
- Transfer to a Serving Platter: Once the salad is evenly mixed and seasoned, transfer it to a large serving platter. This allows the salad to be presented beautifully, making it perfect for entertaining or family meals. Spread the ingredients out slightly so the vibrant colors of peaches, tomatoes, and basil are fully visible.
- Drizzle with Balsamic Glaze: Generously drizzle 2 tablespoons of balsamic glaze over the top of the salad. The glaze adds a rich, sweet-tart finish that complements both the fruit and cheese. For an added visual and flavor appeal, you can also sprinkle extra basil, flaky sea salt, and cracked black pepper as a garnish.
- Serve Immediately: This salad is best served fresh. The peaches and tomatoes will maintain their juicy, crisp texture, and the mozzarella will stay creamy. It’s perfect as a quick lunch, a side dish for dinner, or even a light appetizer for gatherings.
- Storage Instructions: If you have leftovers, store them in an airtight container in the refrigerator for up to 2–3 days. Avoid freezing this salad, as the peaches and tomatoes will become mushy once thawed. When ready to serve again, give it a gentle toss to redistribute the dressing and flavors.
Notes
- Peaches: Use fully ripe yellow peaches for maximum sweetness and juiciness. Unripe peaches may make the salad taste tart.
- Tomatoes: Cherry or grape tomatoes are ideal for sweetness and bite; larger varieties can be chopped into similar-sized pieces.
- Mozzarella: Mini mozzarella pearls work best for even distribution, but a fresh mozzarella ball can be torn into bite-sized chunks.
- Balsamic Glaze: Adds sweetness and acidity; drizzle generously for flavor balance.
- Seasoning: Adjust salt and pepper to taste, keeping in mind that balsamic glaze adds a touch of sweetness.
