Green Carrot Club

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Peach and Arugula

Since it’s peach season, I thought I’d make a peachy salad.  I had my mind made up that this was what I was going to make before I went to the store.  When I showed up though, I found that almost all the peaches and nectarines were not ripe.  I did manage to find 5 that seemed ok.  I had to get an assortment of white and yellow peaches and even a couple nectarines.  When I opened them up, a few of them were still pretty crunchy.  Mainly it was the white peaches, which I later found out are actually bred to be harder in order to prevent bruising.  The basil, peach, and cheese make such a great combination.

Ingredients

makes 4 servings

  • 5 ripe peaches
  • 1 cup fresh basil leaves, torn
  • 8 ounces fresh mozzarella, cut into 1-inch chunks
  • 1 package of arugula

Dressing:

  • 1-2 Tablespoons extra-virgin olive oil
  • course salt & fresh ground pepper to taste

Cut each peach into 6 to 8 wedges, then cut each wedge in thirds crosswise.  In a large bowl, combine the peaches, basil, and mozzarella. Drizzle with the oil, sprinkle with salt and pepper, and toss.  Serve on top of a bed of arugula.

 

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