Summer in the Midwest offers a bounty of fresh produce. I wanted to come up with a new recipe for the harvested goods, and this bright, flavorful salad is the refreshing end result. —Richard Robinson, Park Forest, Illinois
Ingredients
- 2 medium peaches, cut into 1/2-inch pieces
- 2 cups grape tomatoes, halved
- 1 carton (8 ounces) fresh mozzarella cheese pearls, drained
- 1 cup chopped peeled mango
- 2 tablespoons minced fresh cilantro
- 2 tablespoons minced fresh basil
- dressing:
- 3 tablespoons balsamic vinegar
- 3 fresh basil leaves
- 2 teaspoons honey
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup olive oil
Directions
- Place the first 6 ingredients in a large bowl. For the dressing, combine vinegar, basil, honey, salt and pepper in a blender. While processing, gradually add oil in a steady stream. Pour dressing over peach mixture; gently toss to coat. Refrigerate until serving. Garnish with additional basil if desired.
Loading Popular in the Community
