Ingredients:

  • 4 large ripe peaches, pitted and chopped (approximately 600g)
  • 8 oz (225g) fresh mozzarella pearls (bocconcini)
  • ½ cup (15g) fresh basil leaves, torn or sliced
  • 1-2 large ripe avocados, pitted and diced (approximately 200-300g)
  • 1 Tbsp (15ml) extra virgin olive oil, plus more to taste
  • 1 Tbsp (15ml) balsamic glaze, plus more to garnish
  • Salt, to taste
  • Freshly cracked black pepper, to taste

Instructions:

  1. Chop the peaches and avocados into bite-sized pieces. Tear or slice the basil.
  2. In a large bowl, combine the chopped peaches, mozzarella pearls, diced avocado, and torn basil.
  3. Drizzle the olive oil and balsamic glaze over the salad.
  4. Season with salt and freshly cracked black pepper to taste. Gently toss the salad to combine, ensuring the ingredients are evenly coated.
  5. Taste the salad and adjust the seasonings (salt, pepper, balsamic glaze, olive oil) as needed.
  6. Serve immediately, garnished with extra basil and a drizzle of balsamic glaze. Alternatively, chill for 30 minutes before serving to allow the flavours to meld.