Peach & Mozzarella Salad with Basil Vinaigrette

Sometimes, I find Snapchat silly and obnoxious and other times, it has some useful and entertaining content such as this Basil Vinaigrette from Gaby

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


Basil Vinaigrette

  • 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 blackberries

  • 8-10 cherry tomatoes, halved

  • Basil leaves for garnish


Basil Vinaigrette

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.