I will be honest, most of the time, I don't really like to eat salad. It's not like I don't like vegetables/greens (which I do!) but because I find that salads sometimes lack flavor and taste so I won't bother with them and will most likely eat roasted vegetables instead.
But, this dressing has been revolutionary enough that I have eaten a variation of this salad for weeks now. Sometimes I have it with lettuce or avocado or white peaches instead of yellow ones. Other times, I've run out of this vinaigrette so I make a similar one minus the basil with just olive oil, apple cider vinegar, honey, salt and pepper.
Knowing me and my affinity to make just peach-flavored desserts (See these doughnuts and this crisp), you would think that having peaches in a savory application would be weird but it actually works really well. The juiciness of the peaches pairs well with the savory/sweet/tangy taste of the vinaigrette. And then, when you add in the fresh mozzarella, the flavors just meld together.
Also, the colors in this salad are pretty amazing. I live through the heat of summer just for the colors that are in season.
Here's to more of this salad while summer is still going strong.
Peach & Mozzarella Salad with Basil Vinaigrette
Vinaigrette adapted from Gaby's
Yields: 2 servings
2 cups packed basil leaves
1 shallot, roughly chopped
1 clove garlic
½ cup olive oil
1 tablespoon honey
2 tablespoon apple cider vinegar
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 peach, sliced
⅓ cup perlini mozzarella
8-10 cherry tomatoes, halved
Basil leaves for garnish
Place all ingredients in a blender and blend until smooth and combined.
Dressing keeps in a sealed container in the fridge for about a week.
Arrange all salad ingredients in a plate or a bowl. Drizzle with dressing.