`

Roasted Peach, Basil & Buffalo Mozzarella Salad

July 30 2015
« SCROLL PHOTOS LEFT TO RIGHT »

I love roasted stone fruit, like really love. It’s also the only fruit I will break my ‘no fruit in savoury dishes’ rule for. Now, it’s winter here in Australia (and very cold!), and I know a lot of my American and European friends are in the middle of summer, so I thought I’d create a salad that is the best of both worlds... perfect for winter and summer!

Today's recipe is a delicious combination of sweet, chewy stone fruit, peppery rocket, creamy buffalo mozzarella and crunchy seeds. Yum!

The roasted peaches are delicious, but if you are tight on time, or the weather is too hot for roasting, fresh peaches will work just as well. If you are preparing this salad ahead of time, add the olive oil and balsamic just before you serve, so the rocket doesn’t wilt.

Enjoy!

 

 

 

Roasted Peach, Basil & Buffalo Mozzarella Salad  |  Gather & Feast

Ingredients

GF, RSF, VEG
6-8
1 hr (15 mins if not roasting peaches)
  • 4 large handfuls rocket 
  • 5 large peaches 
  • 250g buffalo mozzarella 
  • 1 small bunch basil 
  • ¼ cup pumpkin seeds (pepitas) 
  • ¼ cup sunflower seeds 
  • 1 tbs black sesame seeds 
  • 2 tbs olive oil 
  • ¾ cup balsamic vinegar 
  • Sea salt

Method

  1. Slice the peaches into quarters and place them onto a paper lined baking tray.
  2. Drizzle the peaches with a little balsamic, then place them into the oven for about 1 hour at 180 degrees celsius (if you are tight on time you could use fresh peaches instead of roasting them).
  3. Once cooked, remove the peaches from the oven and set aside to cool until warm.
  4. In a small pot, simmer the balsamic vinegar for 10-15 minutes until reduced.
  5. Toast the seeds in a pan with a pinch of salt until lightly browned, remove from the pan and set aside.
  6. Place the rocket into a large serving bowl, add olive oil and mix through with your hands.
  7. Tear the basil leaves up and add them to the rocket.
  8. Add the warm peaches, buffalo mozzarella and sprinkle the toasted seeds.
  9. Pour over the balsamic reduction and serve.

Free Resources

Click on the links below to print or save this recipe to your device.

Also on Gather & Feast

Coconut French Toast with Fresh Strawberries

April 28 2020
Delicious quick & easy coconut French toast. Yum!
Read more

Spaghetti Vongole (Clams) with Roasted Almonds

October 12 2017
New recipes perfect for entertaining plus a little table styling inspiration.
Read more

Chocolate Truffles

December 2 2016
I love making sweet treats for family and friends at Christmas time!
Read more

Hi there!

I’m Ashley, welcome to Gather & Feast. Here you'll discover wholesome, and nutritious recipes, baked treats, and delicious desserts. x

Read more

 


Gathered: Newsletter

Get my free, twice-monthly newsletter for all the recipes to make, desserts to bake, videos, fun finds, and more!


 

SALADS eBook

Elevate your salad game with these flavour-packed recipes to cook for yourself and others.

Read more