This luscious peach salad with mozzarella is simple and delicious- perfect for summer entertaining. Marinating the peaches in nutmeg and verjuice makes this salad truly sensational.

This salad features beautiful summer peaches that have been soaked in verjuice and nutmeg. The perfumed peaches are a good match for the creamy mozzarella and peppery rocket.

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Let's Talk Ingredients and Substitutions!

This can be a versatile salad that you can make with pretty much any stone fruit, any green and any white soft cheese. I have included some ideas for substitutions for you.

Peaches - We have used sweet peaches in this salad which can easily be replaced with similar stone fruits such as nectarines or plums.
Rocket/Arugula - to provide a nice peppery note to this salad, but feel free to substitute with any substantial greens such as baby spinach or cos (romaine) lettuce, even massaged kale or silverbeet would work well here.
Mozzarella - we have used one large buffalo mozzarella ball cut into slices for this salad. A whole burrata would be absolutely sensational as it is wonderfully creamy.
You could also try bocconcini or baby bocconcini as they are so similar.
For some bite and tang, try a creamy goat's cheese or some crumbled feta.
Mint - added for its wonderful aroma, as an alternative, you could also try some summer basil.
Verjuice - is made from the juice of unfermented grapes. Use it as a gentle acidulent wherever you might find lemon juice or vinegar too tart.
As a replacement, I suggest seasoned rice vinegar or 2 tablespoons of either lemon juice or dry white wine vinegar with ¼ teaspoon of honey for the sweetness needed in this recipe.

Labelled ingredients needed to make a peach salad with mozarella.

Step-by-Step Instructions

Step 1 - Marinate Your Peaches

Wash your peaches, cut them in half and remove the pit. Then slice thinly with a sharp knife.

Wash your mint, pat dry, pick the leaves from the stems and roughly chop. Freshly grate your nutmeg.

Hands stripping mint leaves from stems on a wooden board.

Put the peaches, mint leaves, nutmeg and verjuice in a shallow dish and mix gently until combined.

Let stand for 15 minutes to marinate and allow the flavours to develop.

PEACHES MARINATING IN VERJUICE, NUTMEG & MINT

Step 2 - Prepare Mozzarella and Greens

Wash your rocket (arugula), remove any damaged or wilted leaves, shake then either pat dry with a towel or spin dry in a salad spinner to remove excess water.

Transfer to a mixing bowl.

Arugula or rocket being dried in a salad spinner.

Drain your mozzarella ball and slice it into quarters.

Step 3 - to Assemble Your Salad

Add the peach mixture and the rocket to a mixing bowl, add the olive oil, season with salt and pepper.

Toss gently, taste and adjust flavourings according to your taste adding more verjuice, nutmeg or salt and pepper as you feel is necessary (this will depend on how sweet or tart your peaches are).

Arrange in a salad bowl and serve immediately.

Peach salad on a navy plate with mint sprigs and halved peaches on the side.

Serving Suggestions 🍽

A salad that is so good that you will want to keep it in your salad repertoire and make it again and again. It pairs well with almost anything but especially with white meats or gamey meats such as duck. Try it with...

Try Some More of Our Stone Fruit Salad Recipes

WHITE PEACH SALAD INGREDIENTS ON A BLACK PATTERNED PLATE WITH PLUMS AND MINT ON THE SIDE — WHITE PEACH FRUIT SALAD

Peach Salad with Mozzarella & Verjuice

Let's Talk Ingredients and Substitutions!