Peach and Mozzarella Salad with Rocket
I always used to think I wasn’t a salad lover, but it turns out I just don’t like boring salads. And this peach and mozzarella salad is far from boring! Every ingredient in this salad brings something a bit different to the party:
- fresh peaches and tomatoes bring a sweet juiciness
- pumpkin seeds and homemade croutons bring a nice crunch
- rocket leaves bring a peppery flavour
- fresh mozzarella cheese brings a rich creaminess
- and the balsamic dressing ties it all together and adds a nice tang
The combination is just *chef’s kiss*.
As with most of my recipes, you can switch up the ingredients of this peach salad however you like. I’ve added some ideas below!
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🥗 Ingredients and Substitutions
Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.
- salad leaves – I love to include rocket (arugula) in my salads, because it has a wonderful, peppery flavour. It can be a little intense on its own, so I like to use a mixture of different leaves – this time I used a bagged salad that included rocket, spinach, baby red leaf, and mizuna leaves.
- fresh mozzarella
- fresh peach (make sure it’s a nice ripe one)
- bread – to make homemade croutons. One large slice, or two small slices, is plenty, and it’s totally fine to use slightly stale bread.
- cherry tomatoes (or plum tomatoes, or similar)
- pumpkin seeds
- balsamic vinegar
If you’d like to use different ingredients, try to swap like for like, so you retain the balance of crunchy, sweet, tangy, etc. For example:
- pumpkin seeds could be swapped for pine nuts, chopped walnuts, or cashews.
- fresh mozzarella could be swapped for crumbled feta, cubes of marinated tofu, or halloumi cheese.
- fresh peaches could be swapped for diced plums, apples, strawberries, or a similar juicy fruit.
Becca’s Top Tip
If you’re planning to prepare this recipe in advance, wait to add the dressing until just before serving, to avoid soggy leaves. I’d also recommend storing the croutons separately until you’re ready to serve, so the juicier ingredients don’t make them soft.
📹 Recipe Video
🖨️ Printable Instructions
Peach and Mozzarella Salad with Rocket
If you’ve cooked this recipe, don’t forget to leave a star rating!
Print Pin CommentIngredients
For the croutons:
- 1 slice bread (or 2 small slices) – stale bread is fine
- 1 Tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
For the dressing:
- 1 Tbsp balsamic vinegar
- 2 Tbsp extra virgin olive oil
To assemble:
- 90 g (~ 3 oz) salad greens, including rocket (arugula)
- 125 g (~ 4 1/2 oz) fresh mozzarella cheese
- 1 ripe peach
- ~ 8 cherry tomatoes
- 2 Tbsp pumpkin seeds
Instructions
- Cut the bread into bitesized pieces, and add to a bowl. Drizzle with olive oil, and add plenty of salt and pepper. Mix thoroughly until well coated in the oil. Cook the croutons until golden brown and crispy. I cooked mine for 5 minutes in the air fryer at 200°C (400°F), but you could also bake in the oven for 5-10 minutes. However you cook them, keep an eye on them, as they can burn quite quickly. Set aside to cool.
- To make the balsamic dressing, simply combine the balsamic vinegar and the extra virgin olive oil. The easiest way is to put them in a small jar with a lid, and shake hard. Alternatively, you can use a small whisk, or even a mini food processor. Keep mixing until the two ingredients have emulsified to give a cohesive dressing.
- Cut the mozzarella, peach and tomatoes into bitesized pieces. When you're ready to eat, combine all of the salad ingredients in a bowl, including the cooled croutons and the dressing. Mix well.
- Serve immediately after adding the dressing. If you'd like to prepare the recipe in advance, wait until serving to add the croutons and dressing to the other ingredients.
Video
Nutrition
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
💭 Recipe FAQs
The recipe is so easy to make that ideally, you’ll prepare everything fresh, just before eating. However, if you want to get a headstart, you can chop the ingredients and get them ready before assembling. Store the cut ingredients in sealed tubs in the fridge. I would recommend combining the ingredients, especially the croutons and dressing, just before serving to avoid soggy croutons.
Leftovers can be stored in the fridge in an airtight tub for up to 3 days. However, leftovers may become a little soggy, so this salad is best eaten fresh if possible.
This salad is great served on its own as a light lunch, or in a smaller portion as an appetiser. Alternatively, you could serve it as a side dish. It has plenty of flavour on its own, so serve it with something simple – perhaps some baked tofu, roasted chickpeas, or even just some fresh bread and butter.
Sure – just swap the mozzarella for your favourite vegan cheese, or even cubes of tofu.
Yes – just use your favourite gluten-free bread for the croutons, or use a shop-bought gluten-free crouton. Alternatively, you could swap the croutons for an alternative crunchy ingredient, like some more seeds or nuts (walnuts would be tasty!).
Wow, this recipe looks absolutely delicious! I can’t wait to try it out this weekend. Thanks for sharing🤗!
Thanks Caroline!
Thank you so much for linking up your wonderful looking salad to Creative Thursday last week. I can’t wait to see what you link up this week. I wouldn’t be able to do these wonderful parties without your participation. Have a wonderful week.
Michelle
YUMMY! Would love a salad like this! Thanks for sharing on Foodie Friends Friday! Don’t forget to come back and VOTE on Sunday!
This salad sounds wonderful! And what’s grown up about throwing all the delicious things you can handle on your salad? I don’t know about you, but I would absolutely have ended up with a plateful of peaches and random vegetables as a kid. :)
What a great idea! I’ve never made homemade croutons, yet it’s so easy. Thanks for sharing!
Yep, plus they’re a lot cheaper than shop bought ones, and a great way to use up stale bread :)
i love it! im not the biggest salad eater myself (i know, weird ofr a vegetarian) but i am obsessed with salads with lots of stuff in them, espcially fruits and cheeses! yum!
ahh drool city! I love fruit in my salads so this is perfect for me!