Peach and Mozzarella Balsamic Salad

photo 2 (1)

 

Over the summer I was in Athens, Greece. While we were in Athens, we went to this cute beach bar and got some lunch. I ordered a arugula salad topped with grilled peaches and mozzarella cheese and a honey vinaigrette. It was delicious. With the mediterranean sea 10 feet away and a delicious salad to munch on, it was perfect.

So once I was home, I decided to make a peach and mozzarella salad inspired by the one I had in Athens. This salad includes yummy fresh summer produce, which makes it perfect for a quick and easy summer salad. Everything was great until I attempted to make the balsamic glaze. Have you ever tried to make balsamic glaze? This was my first time and it was a fail. I was cooking it on the stove and it looked like it was syrupy and glaze-like but still kind of thin. So I kept cooking it longer. Well, that was a mistake. It only looked like it was thin because it was still hot and sort of melty. Had I taken it off the stove then, it would have been a perfect glaze. But no, I kept cooking it. Then when I felt like it was syrupy enough, I took it off the stove and tried to drizzle it over my peaches. At that point, there was no drizzle capability involved. It was too thick and sort of just globbed up. So this is why my balsamic drizzling skills (shown in the picture above) were not the best looking of all time. And with that, the next week when I was at Trader Joes, I bought some of their balsamic glaze in a bottle so I wouldn’t have to deal with trying to cook it perfectly again. But for those of you who are masters at Balsamic glaze or just want to try it out, I urge you to try. I just realized it’s not my thing to cook and I’d rather just buy it, haha. Anyways, here is how to make my salad:

 

RECIPE:

Ingredients:

  • 1 Peach
  • Mozzarella Cheese Balls
  • Fresh Mint Leaves
  • Balsamic Glaze

Directions:

  • Cut the peach in half and remove the pit. Then cut the halves into thin slices.
  • Mix in with as many mozzarella cheese balls as desired
  • Add as many fresh mint leaves as desired
  • Drizzle with homemade or store bought balsamic glaze
    • For those of you who want to make balsamic glaze, here’s how:
      • First pour balsamic vinegar into a saucepan or skillet heated on low or medium low
      • Pour double the amount of the amount of glaze you want. If you want one cup of glaze, pour two cups of balsamic vinegar. This is because it will reduce a lot.
      • Once you poured your desired amount, turn the heat up to a VERY light simmer and constantly stir
      • Once it looks syrupy, remove and let cool
      • And that’s all there is to it!
  • Serve and enjoy 🙂

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