Peach and Buffalo Mozzarella Salad Recipe

Peach and Buffalo Mozzarella Salad


  • 2 nice ripe peaches
  • 2 balls of buffalo mozzarella
  • a handful of wild rocket
  • a handful of baby spinach
  • juice from half a lemon
  • extra virgin olive oil
  • salt & pepper to taste

How to make Peach and Buffalo Mozzarella Salad

This salad is dead easy to make, and looks super gorgeous too. I still find it a bit strange, putting fruit in salads, but hey - if it works, I'm sure not gonna argue.

If you can't find buffalo mozzarella, try using boccocini, or any other good mozzarella made from cow's milk will do too.

Makes enough for 4-6 as a side/starter, or serves 2 as a filling lunch.

  1. Halve and stone the peaches. The stones should come out fairly easily (kind of like avocados, just that the flesh shouldn't be so squishy). Tear or cut them up into bite sized pieces (one peach should give you about 8-10 pieces).
  2. Drain the mozzarella balls and tear or cut them up into roughly the same size as the peaches.
  3. Wash and spin the salad leaves, then lay them out on a big plate or in a serving bowl, reserving one handful. Scatter the pieces of peach and mozzarella around, then scatter the remaining salad leaves over the top.

(Steps 1 - 3 can be done in advance, e.g. in the morning of the lunch/dinner this will be served at.)

  1. Squeeze the lemon juice into a small bowl, and add about twice as much olive oil as there is lemon juice. Season lightly with salt and pepper, and whisk it well to combine. Drizzle the dressing all over the salad (there's not much need to toss it or the leaves might get bruised), and serve immediately after dressing.
  • yongfook
    yongfook says

    oh my god. peach and mozzarella!! that sounds AMAZING.

  • Judy
    Judy says


  • dubow
    dubow says

    Figs will work too!

  • rachel
    rachel says

    @dubow: great idea! mmm and add on a few thin slices of parma ham. oh i'm hungry

  • tjr
    tjr says

    A really incredible shot; looks great. I don't think fruit in salad is that strange, but it could be a Canadian thing. The trend here seems to be pairing a fruit dressing (say, a blueberry vinaigrette), with the fruit in the salad itself (toss in some blueberries).

  • rockchick
    rockchick says

    Oh yeah, that sounds excellent. This summer for sure.

  • rockchick
    rockchick says

    Ohhh, also grilling the peaches before putting them in a salad would be great.

  • tommy
    tommy says

    Melon is good too!

  • gwong79
    gwong79 says

    My goodness this look absolutely delicious

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