Photo: Anna Pelzer
Peach, Tomato and Mozzarella Salad
10 ingredients
30 min + 15 min
4
openrecipes
This was inspired by a Stephanie Izard recipe I found in the Wall Street Journal. My peach tree was bursting so I made a few substitutions and created this version. It was a huge hit at my mid-summer dinner party! And you can easily double the recipe. But be sure to serve it plated while the bread is still warm.
Estimated Nutrition (whole recipe, rough)
981
Calories
28g
Protein
35g
Fat
145g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Honey | 1 tbsp (21g) | 64 |
| Peach | 1 medium (150g) | 59 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cups Roasted And Salted Pistachios
- 2 whole Lemons, Juiced
- 2 Tablespoons Honey
- 5 Tablespoons Extra Virgin Olive Oil
- 1-½ pound Salt And Freshly Ground Pepper, To Taste
- 3 whole Juicy Heirloom Tomatoes
- 2-½ cups Ripe Peaches, Pitted
- 1 Tablespoon Roughly Torn Bread (I Used A La Brea Bakery French Round)
- 10 ounces, weight Olive Oil To Toss Bread In Before Toasting
- 8 whole Fresh Mozzarella, Sliced Into 1/4 In. Rounds
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes