Refreshing peach and basil salad

Refreshing peach and basil salad with mozzarella, rocket, olive oil and balsamic vinegar – fruity, savoury and quick to make for warm days.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 240 kcal per serving
• Protein: 6 g
• Fat: 14 g
• Carbs: 22 g

Ingredients

• 2 peaches
• 100 g mozzarella balls
• 1 handful of rocket
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 handful of basil

Method

You’ll need: chopping board · knife · mixing bowl

1. Cut the peaches into thin wedges and halve the mozzarella balls.
2. Wash the rocket and basil thoroughly and dry both well.
3. Put the olive oil and balsamic vinegar in a small bowl and stir to a smooth dressing.
4. Carefully mix the rocket, peaches, mozzarella and basil in a large bowl.
5. Pour the dressing over the salad and fold everything in gently so the peaches stay juicy.
6. Plate the peach and basil salad straight away and serve it fresh.

Good to know

A salad like this feels like summer on a plate. Juicy, mild and with just the right freshness. When you want something light, it's a lovely choice.

Swaps

Mozzarella → burrata (creamier, also contains calcium; in pregnancy, use a pasteurised one) | Peaches → nectarines (similar nutritional values, a little firmer) | Rocket → lamb's lettuce (milder flavour, also contains fibre) | Balsamic vinegar → lemon juice (a fresher acidity, unsweetened)

Allergens

The main allergen is milk (mozzarella). Good for children if the leaves are well washed. In pregnancy, fine with pasteurised mozzarella.