Best Peach Mozzarella And Basil Salad Real Simple Recipes

FRESH PEACH SALAD RECIPE WITH BASIL

Fresh Peach Salad Recipe with Basil image

Fresh Peach Salad Recipe with Basil: Peaches, basil leaves, and goat cheese mixed together with a touch of honey for sweetness.

Provided by Sommer Collier

Time 10m

Number Of Ingredients 5

Ingredients

4-6 ripe peaches (pitted and cut into bite-size pieces)
1 tablespoon honey
6 basil leaves (thinly sliced)
1/2 cup lemon chevre (or plain chevre with a little lemon zest)
Pinch of salt

Steps:

Place the peaches in a bowl. Drizzle with honey and sprinkle with salt. Toss to coat.
Gently fold in basil and chevre. Serve immediately.

Nutrition Facts : ServingSize 1 cup, Calories 99 kcal, Carbohydrate 12 g, Protein 4 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 69 mg, Fiber 1 g, Sugar 11 g

PEACH CAPRESE SALAD

Peach Caprese Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Arrange 8 ounces sliced fresh mozzarella, 2 sliced heirloom tomatoes and 2 sliced peaches on a platter. Drizzle with 3 tablespoons olive oil and 1 tablespoon white balsamic vinegar. Season with salt and pepper and top with fresh basil.

PEACH, MOZZARELLA, AND BASIL SALAD

Peach, Mozzarella, and Basil Salad image

Wonderful summer salad. From Real Simple magazine. Enjoyable change from using tomato with mozzarella.

Provided by SaucyCook

Categories Fruit

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

3 ripe peaches (peeled, if desired)
1 cup fresh basil leaf, torn
8 ounces fresh mozzarella cheese, cut into 1 inch chunks
2 teaspoons extra virgin olive oil
1/4 teaspoon kosher salt
1/8 teaspoon black pepper

Steps:

Cut each peach into 6 to 8 wedges, then cut each wedge in half crosswise.
In a large bowl, combine the peaches, basil, and mozzarella.
Drizzle with the oil, sprinkle with salt and pepper, and toss.
(You can cover and refrigerate the salad for up to several hours.) Serve cold or at room temperature.

TOMATO PEACH SALAD WITH BASIL

Tomato Peach Salad with Basil image

This is super-quick and simple. The basil puree is easy to make, and the water from the leaves allows you to use less oil.

Provided by Food Network Kitchen

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

2 cups fresh basil leaves, plus small leaves, for garnish
2 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 ripe but firm yellow peaches, cut into wedges
4 tomatoes, preferably a mix of large heirloom tomatoes, cored and cut into wedges
1 tablespoon fresh lemon juice

Steps:

Bring a small saucepan of water to a boil. Add the basil to the boiling water and cook until just wilted and bright green, about 15 seconds. Transfer with a slotted spoon to a blender and puree until smooth. With the machine running, add the olive oil and 1/4 teaspoon each salt and pepper.
Spread the basil puree on a serving platter. Arrange the peaches and tomatoes on top and sprinkle with the lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper. Garnish with whole basil leaves and serve.

Nutrition Facts : Calories 101 calorie, Fat 5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 111 milligrams, Carbohydrate 14 grams, Fiber 2.5 grams, Protein 2 grams, Sugar 11 grams

MOZZARELLA MACARONI AND CHEESE

Mozzarella Macaroni and Cheese image

This one-dish wonder super-charges the cheesy flavor, taking ordinary mac and cheese from comfort food to "wow!" food. Follow three easy steps to get this dinner on the table in 30 minutes.

Provided by By Angie McGowan

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

2 cups uncooked elbow macaroni
2 tablespoons butter
2 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1 teaspoon grated or very finely chopped garlic
2 cups milk
2 cups shredded mozzarella cheese (8 oz)
1/4 cup chopped fresh basil leaves

Steps:

Cook and drain macaroni as directed on package.
In 10-inch skillet, melt butter over medium heat. Using whisk, stir in flour, salt and garlic. Cook 2 to 3 minutes, or until mixture smells nutty and is lightly golden, stirring constantly with whisk.
Add milk. Continue to beat with whisk, scraping bottom of skillet until mixture heats to boiling. Mixture will thicken. Remove from heat; add cheese and basil. Stir with whisk until smooth. Stir in drained macaroni.
Serve with additional basil leaves if desired.

Nutrition Facts : Calories 570, Carbohydrate 68 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 3 g, Protein 28 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1330 mg, Sugar 8 g, TransFat 1/2 g

PEACH CAPRESE SALAD

Peach Caprese Salad image

During summer, I like to use the fresh ingredients I receive weekly from my local food share, and that's how I created this peach Caprese salad. I use large balls of mozzarella torn into pieces, but you could use smaller mozzarella pearls. -Mounir Echariti, Mendham, New Jersey

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

4 ounces fresh buffalo mozzarella cheese
2 cups torn leaf lettuce
1 medium peach, cut into wedges
1 large heirloom tomato, cut into wedges
1/2 cup loosely packed basil leaves
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon flaky sea salt
1/8 teaspoon coarsely ground pepper

Steps:

Tear mozzarella into large pieces. On 2 large plates, arrange lettuce, peach wedges, tomato wedges, mozzarella and basil. Drizzle with olive oil and vinegar; sprinkle with salt and pepper.

Nutrition Facts : Calories 343 calories, Fat 26g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 336mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 3g fiber), Protein 12g protein.