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Aug 28

Late Summer Salad

late-summer-salad_1

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!

late-summer-salad_2 late-summer-salad_4 late-summer-salad-3 

Read on for the recipe!

Peach & Mozzarella Salad
Serves 4
Flavourful and delicious - the perfect late summer salad
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Prep Time
10 min
Cook Time
5 min
Prep Time
10 min
Cook Time
5 min
329 calories
16 g
45 g
23 g
14 g
9 g
226 g
587 g
11 g
0 g
13 g
Nutrition Facts
Serving Size
226g
Servings
4
Amount Per Serving
Calories 329
Calories from Fat 205
% Daily Value *
Total Fat 23g
36%
Saturated Fat 9g
45%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 45mg
15%
Sodium 587mg
24%
Total Carbohydrates 16g
5%
Dietary Fiber 3g
12%
Sugars 11g
Protein 14g
Vitamin A
17%
Vitamin C
11%
Calcium
33%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups green beans
  2. 2 small peaches, sliced
  3. 1 shallot, thinly sliced
  4. 1 ball mozzarella or buratta, drained and ripped into chunks
  5. A handful of toasted chopped walnuts
  6. A small handful of torn basil leaves
  7. 3 Tbsp good quality balsamic vinegar
  8. 1 Tbsp jam (I used strawberry)
  9. 3 Tbsp extra-virgin olive oil
  10. Salt & pepper, to taste
Instructions
  1. 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.
  2. In the meantime, mix vinegar, jam and olive oil.
  3. Place on plate and top with remaining ingredients. Drizzle with dressing and enjoy!
Notes
  1. Optional: use figs in lieu of peaches!
Adapted from BBC Good Food
beta
calories
329
fat
23g
protein
14g
carbs
16g
more
Adapted from BBC Good Food
Lark & Linen Interior Design and Lifestyle Blog https://jacquelynclark.com/

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