Every Sunday in Chagrin Falls I scan the North Union Farmer’s Market
to see what new produce is out.
Then I figure out meals to make as we wander and gather ingredients.
This past weekend I found the first local crop of summer peaches.
The dish that immediately came to mind was this simple and easy
Peach, mozzarella + basil salad
Serves 4| Hands-On Time: 10m| Total Time: 10m
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
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 the salt and pepper, and toss.
(You can cover and refrigerate the salad for up to several hours.)
Serve cold or at room temperature.
recipe credit here