This content was last updated on December 19, 2019
Our delicious salad marries summer’s juicy, sweet peaches and aromatic basil with slightly briny, velvety fresh mozzarella. This quick to fix, simple salad has an enticing bouquet – peaches are related to roses after all – and lots of vitamin C, beta-carotene, calcium and fiber. It would be peachy-keen to serve as a light main dish or side salad at your next summer soirée.
Ingredients
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- 1 lb. peaches, sliced into wedges, then cut crosswise (frozen may be used)
- 8 oz. part skimmed, fresh mozzarella cheese, cut into 3/4-inch cubes
- 1 cup loosely packed fresh basil, torn into medium pieces
- 2 tsp. extra virgin olive oil
- 2 tsp. rice vinegar
- Pinch salt
- Freshly ground black pepper, optional
Makes 4 servings (5 cups). Per serving: 240 calories, 14 g total fat (7 g saturated fat, 0 g trans fat), 35 mg cholesterol, 15 g carbohydrates, 15 g protein, 2 g dietary fiber, 410 mg sodium, 11 g sugar, 0 g added sugar.
Directions
- In large mixing bowl combine peaches, mozzarella and basil.
- Drizzle on oil and vinegar, add salt and pepper, if using, and toss gently until evenly coated. Serve immediately or refrigerate up to 4 hours.
This recipe contains cancer fighting foods:
This recipe was specially crafted to support cancer prevention and survival. It adheres to AICR's Cancer Prevention Recommendations. Learn more about our recipe guidelines.
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