I’ve been making this ridiculously delicious fig and mozzarella salad for a while now, and have been meaning to share it forever. So last week, I went out and picked up all the ingredients. And then life happened. And by the time I got around to actually making it my figs had gotten so sticky and icky that they were completely unusable. Out of sheer luck (thank you blogger gods!), the basket of fresh Ontario peaches I had purchased that same day were at the most perfectly edible consistency. Ripe and sweet and juicy and perfect. So I tossed them in, in lieu of the figs. And honestly? It was just as good, if not better, than the original recipe. It’s healthy, flavourful, versatile (apparently!) and makes for the perfect late summer salad. Plus, look how pretty!
Read on for the recipe!
- 2 cups green beans
- 2 small peaches, sliced
- 1 shallot, thinly sliced
- 1 ball mozzarella or buratta, drained and ripped into chunks
- A handful of toasted chopped walnuts
- A small handful of torn basil leaves
- 3 Tbsp good quality balsamic vinegar
- 1 Tbsp jam (I used strawberry)
- 3 Tbsp extra-virgin olive oil
- Salt & pepper, to taste
- Cook greenbeans in large saucepan of salted water for 2-3 minutes. Drain, shock beans under cold water and place on kitchen towel to dry.
- In the meantime, mix vinegar, jam and olive oil.
- Place on plate and top with remaining ingredients. Drizzle with dressing and enjoy!
- Optional: use figs in lieu of peaches!
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