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Summer is stone fruit season – from apricots to juicy peaches, plums, and nectarines, there are few better things than biting into a ripe, mouthwatering sweet fruit. I love this salad for so many reasons, but mainly because it’s more so fruit and cheese on a bed of greens than a real salad, but… it still counts. The fruit and balsamic combined with the creaminess from the cheese and oil is both refreshing and flavorful. Light, savory, and sweet, it's perfect for this time of year!
6 cups arugula
4 medium stone fruits (peaches, nectarines, plums), pitted and cut into wedges
1 (6-ounce) ball fresh mozzarella, torn
½ small red onion, thinly sliced
2 tablespoons good quality balsamic vinegar
2 tablespoons extra-virgin olive oil
Lots of kosher salt and freshly cracked black pepper to taste
Because leftover shredded Parm is a terrible thing to waste.
Raw, and really delicious.
My two favorite food groups (seafood and pasta) in one favorite recipe.
Go ahead and have fries for dinner.
