Peach and Mozzarella salad with Basil Mint Pesto
Recipe type: Summer Salads
Cuisine: Salad
Prep time: 
Total time: 
Serves: 8
Hey Ya'll! So this week you're going to have to be brave with me, and try combining ingredients you wouldn't ordinarily put together. Here is my new take on the caprese salad. I figured why not use some of the seasons delicious peaches, mozzarella and all of the fresh herbs growing in my garden. If your garden is anything like mine the Basil and Mint are taking over, and that my friends is a wonderful thing to complain about because it means mint sweet tea and pesto's galore!
  • 5 Peaches (I used regular and white)
  • 1 8oz container of fresh Mozzarella balls, cherry size
  • 1 Bunch Fresh Basil (about 1 Cup)
  • 1 Bunch Fresh Mint (about 1 Cup)
  • ¼ Cup Grapeseed Oil or light oil of your choice
  • ¼ Teaspoon Chili flakes if desired
  • Salt
  • Pepper
  • 1 Tablespoon Rice Wine Vinegar
  1. To make the Basil Mint Pesto: In a food processor add the oil, mint and basil. Blend until smooth then add the chili flakes, and vinegar (depending on the season and the brightness of the herbs you might need to add a bit more rice wine vinegar). Set aside in a bowl while you prepare the salad.
  2. To make the Salad: Wash and dry the peaches. Cut the peaches into wedges making them whatever thickness you desire. Place the peaches on a platter or in a bowl.
  3. Open the fresh mozzarella and drain all of the liquid from the container. Cut each mozzarella ball in half and place them on the platter with the peach slices.
  4. Drizzle the basil mint pesto over the peach and mozzarella salad. Salt and pepper to taste and enjoy!
Recipe by Sassy Southern Yankee at