peach, mozzarella and basil salad


It’s rained here almost every day for the past month, which is totally atypical for this time of year.  Logistically, it means that I watch the forecast every day like a broker studying a ticker tape, trying to gauge what summer activities we’ll be able to do.  Even still, it’s always a crapshoot: looking outside at a clear blue, sunny day, we’ll pack up the kids and travel less than 2 miles, only to discover torrential downpour in another part of town.

We were having just one of those days a few weekends ago when we went by our friends Jess and Ben’s house to have a pool day with them and their little one.   On our way over to their house, we did a little rain dance and hoped for sunny weather.   The rain held off just long enough for us to have a little pool time and for us to enjoy a picnic by the pool, including a delicious peach, mozzarella and basil salad Jess made from Real Simple.  The Gravy Baby isn’t crazy about eating raw leafy greens, and so this salad was a perfect palate pleaser for all of us — fresh and healthy for the hubby and me, but flavorful and varied enough to hold the Gravy Baby’s attention.

The other night I made this peach, mozzarella and basil salad again, taking advantage of the bushels of basil we’ve grown as a result of the heavy rains.  I added ribbons of zucchini cut with a vegetable peeler to mine, and the family loved the “zucchini noodles” that added crunch and freshness to the salad.


As an added bonus, the salad is ridiculously easy to make.  We’ll definitely be eating this one again before peach season is over.
For the recipe, click here.

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About me

I’m Ann, a mom / wife / lawyer / certified culinary enthusiast. I share recipes, travel guides and home life tips while living overseas. Currently based in São Paulo, Brazil.

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