Peach and Mozzarella Salad with Rocket

Ingredients

• 2 Peaches (ripe, sliced)
• 125 g Fresh Mozzarella (torn into bite-sized pieces)
• 2 cup Rocket (Arugula) (washed and dried)
• 2 slice Bread (cubed for croutons)
• 2 tbsp Olive Oil (divided)
• 1 tbsp Balsamic Glaze (for drizzling)
• 0.25 cup Fresh Basil (torn leaves)
• Salt and Black Pepper (to taste)

Steps

1. 1

   Heat one tablespoon of olive oil in a small skillet over medium heat. Add the cubed bread and toast, stirring occasionally, until golden brown and crunchy. Season with a pinch of salt and set aside to cool.

2. 2

   Arrange the rocket (arugula) on a large serving platter or divide between two individual plates.

3. 3

   Place the sliced peaches and torn mozzarella pieces over the bed of rocket.

4. 4

   Scatter the cooled homemade croutons and fresh basil leaves over the salad.

5. 5

   Drizzle the remaining tablespoon of olive oil and the balsamic glaze over the top.

6. 6

   Finish with a generous crack of black pepper and a pinch of salt before serving immediately.

Notes

For the best results, use very ripe peaches that yield slightly to pressure. If you don't have balsamic glaze, you can reduce balsamic vinegar in a small saucepan until syrupy.

Nutrition per serving

• salad
• summer
• peach
• mozzarella
• vegetarian
• appetizer
• lunch