Peach and mozzarella salad, a fresh, light, and tasty salad. It really takes very little time to prepare with simple ingredients, nothing needs to be cooked except for toasting the almonds for a couple of minutes. If you like fruit in salads

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Difficulty: Very easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 2People
Cooking methods: No cooking
Cuisine: Italian
Seasonality: Summer

Ingredients

2 pieces nectarines (2 peaches)
8.8 oz cherry mozzarella balls
12.3 oz cherry tomatoes
2.1 oz almonds
2.1 oz arugula
2 tablespoons olive oil
2 pinches fine salt
to taste mixed peppercorns
2 tablespoons balsamic glaze

Tools

2 Dishes
1 Pan
1 Cutting Board
1 Colander
1 Knife
1 Bowl

Preparation of Peach and Mozzarella Salad

Drain the mozzarella balls well, then pat them dry with some parchment paper and finally cut them in half.
Once cut, put them in a bowl.
Now wash and dry the cherry tomatoes well. Cut them into 4 wedges, if they are large, otherwise cut them in half.
Then transfer them to the bowl with the mozzarella balls.
Dress with olive oil, salt, and a grind of fresh pepper.
Now wash the nectarines well, then cut them into thin slices, no more than a quarter inch thick.
Then transfer them to the bowl with the tomatoes and mozzarella balls, mix and set aside to let the flavors meld.
Meanwhile, pour the unpeeled almonds into a small pan and toast them lightly over medium heat for a couple of minutes.
Once toasted, remove from heat and let cool.
While the almonds are cooling, place the arugula on the plates you will use.
With a spoon, place the mixture of tomatoes, mozzarella, and peaches on the bed of arugula.
Also use the dressing that will remain at the bottom of the bowl.
Coarsely chop the toasted almonds and then place them on the salad.
Finally, garnish with balsamic glaze.
And voilà… the peach and mozzarella salad is ready to be served.