Peach Cucumber Mozzarella Salad
Servings 4
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.
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
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.
Notes
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.