Tomato, peach, and mozzarella salad


Tomato, peach, and mozzarella saladSummer means many things to me: hot, muggy days, flip flops, sunglasses permanently placed upon my head. But one of my most favorite things about the summer is the food—specifically the delicious, crisp produce.

I’ve shared a couple of great warm weather salads in the past (including this beet, tomato, and feta salad), but I recently tried a new one out and decided it is most certainly a keeper. This particular salad puts together tomatoes, peaches, and fresh mozzarella (or burrata if you can find it), and is drizzled with a rich balsamic reduction.

Can you say yum yum in my tum?

Servings: About 5

1/3 cup balsamic vinegar
2 large tomatoes, cut into pieces
2 large peaches, cut into pieces
6 ounces fresh mozzarella (or burrata), torn into pieces
3 tablespoons freshly chopped basil


  1. To make the balsamic reduction, pour the balsamic vinegar into a small saucepan. Heat over medium-high heat and bring to a boil. Reduce the heat to low and let simmer, swirling the pan occasionally, until reduced to about half of the original amount (about 15 minutes). Remove from the heat and set aside.
  2. Meanwhile, place the tomatoes and peaches on a platter or plate. Top with the fresh mozzarella chunks and basil.
  3. Drizzle the balsamic reduction over the salad and serve.

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