Ripe Peach, Mozzarella, Pine Nut and Tarragon Salad

Recipe Date: September 19, 2024
Difficulty: Easy
Measurements: Imperial (US)

This salad is made easier using freestone peaches, where the pit comes away easier from the flesh of the peach. Or you can swap out the peaches for tomatoes instead. Serves 2

Ingredients

  • 2 medium peaches, fully ripened
  • 4 ounces fresh mozzarella
  • 1 tablespoon lightly toasted pine nuts
  • 6 medium-sized, fresh tarragon leaves
  • Extra virgin olive oil
  • Moscatell white vinegar
  • Flaked sea salt
  • Freshly ground black pepper

Directions

1. Pit and slice the peaches into wedges and then cut wedges in half at varied angles. Arrange on a serving platter.

2. Cut the mozzarella into similar-sized pieces and tuck them around the peaches. Sprinkle the pine nuts over the top.

3. Tear the tarragon leaves and scatter them over the peaches and cheese.

4. Drizzle olive oil over the top of everything and then sprinkle vinegar over.

5. Sprinkle with flaked sea salt and then grind pepper over.

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