peach & basil salad with mozzarella
This simple Italian classic is a great way to start a meal as an appetizer or to finish a light supper as a dessert.
4 ripe peaches, peeled and sliced
1 cup fresh basil leaves, torn
8 ounces fresh mozzarella balls, drained
2 teaspoons extra-virgin olive oil
Salt and freshly ground black pepper, to taste
Combine the peaches, basil and mozzarella in a large bowl. Drizzle with the oil, season with a light hand of salt and pepper and toss. Serve chilled or at room temperature.
