Recipe // peach, mozzarella, and basil salad with a balsamic honey reduction

July 19, 2012

did you ever eat peaches and cottage cheese as a child?  well, this recipe takes it to a whole new level.

my friend leah served a peach, mozzarella, and basil salad at our recent book club, and it was down right amazing!  i drizzled a little balsamic honey reduction over the top, and it was out of this world!

{Peach, Mozzarella, and Basil Salad with a Honey Balsamic Reduction}
(adapted from real simple)
Serves 4
  • 3  ripe peaches (peeled, if desired)
  • 1  cup  fresh basil leaves, torn
  • 8  ounces  fresh mozzarella, cut into 1-inch chunks
  • 2  teaspoons  extra-virgin olive oil
  • 1/4  teaspoon  kosher salt
  • 1/8  teaspoon  black pepper
  • 3/4 cup balsamic vinegar
  • 1 tbs honey


  1. Cut each peach into 6 to 8 wedges, then cut each wedge in half crosswise.
  2. In a large bowl, combine the peaches, basil, and mozzarella. Drizzle with the oil, sprinkle with the salt and pepper, and toss. (You can cover and refrigerate the salad for up to several hours.) Serve cold or at room temperature.
  3. In a small sauce pan, combine balsamic vinegar and honey and whisk together while bringing to a boil.  Whisk as it reduces by half, and remove from heat.
  4. When ready to serve, drizzle with a little bit of the balsamic honey reduction.

{photo by caroline armelle drake}

7 thoughts on “Recipe // peach, mozzarella, and basil salad with a balsamic honey reduction

  1. Suzanne Politis-Lothrop

    I LOVE this recipe. I made it last summer & we are going peach picking today! I want to make it for dinner, but the recipe link does not work anymore. It takes me to drop biscuits. Please help!

    Thank you!


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