Peach and Basil Salad With Fresh Mozzarella

August 3, 2017

Peach and basil salad in a wooden bowlThis salad marries summer’s sweet peaches and lots of vitamin C, beta-carotene, calcium, and fiber.


  • 1 pound peaches, sliced into wedges and cut crosswise 
  • 8 ounces fresh mozzarella, cubed
  • 1 cup fresh basil, loosely packed 
  • and torn into medium pieces
  • 2 teaspoons extra virgin olive oil
  • 2 teaspoons rice vinegar
  • Pinch of salt
  • Black pepper (optional)


In a large bowl, combine peaches, mozzarella, and basil; drizzle with oil and vinegar; season. Toss gently until evenly coated. Serve immediately or refrigerate up to four hours.

Nutrition information per serving

Yield: 4 Servings
211 calories, 12 g total fat (6 g saturated fat); 
13 g carbohydrates; 15 g protein; 
2 g fiber; 351 mg sodium.

Reprinted with permission from the American Institute for Cancer Research.