I love simple summer salads that really let the seasonal produce shine. This one highlights the abundant ripe, juicy peaches and fresh basil this time of year. Peaches, cucumber, and basil get tossed in a light, bright dressing for a super refreshing salad. Fresh mozzarella cheese adds much needed fattiness and creaminess, but you could also use avocado. I love the tanginess and acidity of the lemon juice that gets balanced by the sweet maple syrup, but you could use balsamic vinegar for a more classic combination (see note). Don’t skip the final drizzle of olive oil and sprinkling of salt and pep!
Ingredient highlight
Peaches! Are a good source of carotenoids and flavonoids, which give them their red/orange/yellow colors and are important for eye and heart health. Peaches are also a good source of vitamin C, potassium, and fiber. They are in season generally from June through August.
Servings 4
Prep Time 15 minutes Ingredients
- 1 small shallot or ¼ red onion, thinly sliced
- 3 tbsp lemon juice*
- 2 tsp maple syrup
- ½ tsp kosher salt + more for garnish
- 2 ripe peaches, pitted, cut into thin wedges
- 1 cucumber, peeled, halved lengthwise, thinly sliced on a diagonal (about 1 ½-2 cups)
- ½ cup loosely packed fresh basil
- 4 oz fresh mozzarella or burrata, torn into bit-sized pieces
- Olive oil
- Black pepper
- *Use balsamic in place of lemon juice if you prefer that combination – just reduce the maple syrup to 1 teaspoon since balsamic is sweeter.
Instructions
- Add shallot or onion to a small bowl and mix with lemon juice, maple syrup, and salt. Set aside.
- Add peach, cucumber, and basil to a large bowl and pour the shallot and dressing over top. Toss to coat. Transfer to a serving platter or plate. Nestle the mozzarella into the salad.
- Drizzle generously with olive oil and sprinkle with salt and lots of black pepper. You can also finish with a drizzle of balsamic (or balsamic reduction if you have it), if you’d like.
Items you can prep ahead (optional)
- Slice shallot + mix with lemon, maple, and salt
- Slicing the peaches and cucumber fresh are best, but you could prep them ahead
Substitutions:
- To make vegan, substitute the cheese with avocado slices (about 1 avocado)
- You can skip the shallot/onion if you don’t like that flavor
- Use any ripe stone fruit in this recipe (apricots, plums, nectarines, cherries)
- You can use any refreshing raw crunchy veggie in place of cucumber – radish and fennel would be great!
Storage:
- Store leftover salad in an airtight container in the fridge for up to 3 days
Leftovers + Repurposing:
- This salad is best at room temperature, so let it sit out for a bit before eating the leftovers.
- Top with a sprinkle of salt and pepper and a squeeze of lemon or drizzle of balsamic to wake it up.
Servings 4 Prep Time 15 minutes Ingredients
- 1 small shallot or ¼ red onion, thinly sliced
- 3 tbsp lemon juice*
- 2 tsp maple syrup
- ½ tsp kosher salt + more for garnish
- 2 ripe peaches, pitted, cut into thin wedges
- 1 cucumber, peeled, halved lengthwise, thinly sliced on a diagonal (about 1 ½-2 cups)
- ½ cup loosely packed fresh basil
- 4 oz fresh mozzarella or burrata, torn into bit-sized pieces
- Olive oil
- Black pepper
- *Use balsamic in place of lemon juice if you prefer that combination - just reduce the maple syrup to 1 teaspoon since balsamic is sweeter.
Instructions
- Add shallot or onion to a small bowl and mix with lemon juice, maple syrup, and salt. Set aside.
- Add peach, cucumber, and basil to a large bowl and pour the shallot and dressing over top. Toss to coat. Transfer to a serving platter or plate. Nestle the mozzarella into the salad.
- Drizzle generously with olive oil and sprinkle with salt and lots of black pepper. You can also finish with a drizzle of balsamic (or balsamic reduction if you have it), if you’d like.
Items you can prep ahead (optional)
- Slice shallot + mix with lemon, maple, and salt
- Slicing the peaches and cucumber fresh are best, but you could prep them ahead
Substitutions:
- To make vegan, substitute the cheese with avocado slices (about 1 avocado)
- You can skip the shallot/onion if you don’t like that flavor
- Use any ripe stone fruit in this recipe (apricots, plums, nectarines, cherries)
- You can use any refreshing raw crunchy veggie in place of cucumber - radish and fennel would be great!
Storage:
- Store leftover salad in an airtight container in the fridge for up to 3 days
Leftovers + Repurposing:
- This salad is best at room temperature, so let it sit out for a bit before eating the leftovers.
- Top with a sprinkle of salt and pepper and a squeeze of lemon or drizzle of balsamic to wake it up.
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