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Peach Salad with Fresh Mozzarella, Basil and Pine Nuts

Food Management Staff

August 1, 2005

1 Min Read
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FM Staff

YIELD: 24 servings

1 1/2 cups extra virgin olive oil
3/4 cup balsamic vinegar
3 Tbsps. shallot or onion, minced
2 1/4 tsps. salt
3/4 tsp. freshly-ground black pepper
45 oz. canned, sliced cling peaches in light syrup, drained
3 lbs. baby spring greens or mesclun salad mix
4 1/2 lbs. fresh baby mozzarella balls, drained (or fresh mozzarella cheese, cut into small chunks)
1 1/2 cups fresh basil leaves, sliced and packed
1 1/2 cups pine nuts, toasted

  1. FOR THE DRESSING: In a medium bowl, combine oil, vinegar, shallots or onions, salt and pepper. Mix well until blended; set aside.

  2. Cut peach slices into bite-sized pieces; set aside.

  3. FOR EACH SERVING: place portioned peaches, greens, mozzarella cheese, basil and pine nuts in mixing bowl. Add portioned dressing and toss well. Arrange on serving plate; garnish with additional freshly-ground pepper, if desired.

Recipe and photo from California Cling Peach Board.

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

Contact Food Management at

Becky Schilling (editor-in-chief): [email protected]

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Tara Fitzpatrick (senior editor): [email protected]

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