Peaches and bufala mozzarella salad

By Afrim Pristine
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  • 1 ball local bufala mozzarella
  • 2 medium ripe fresh peaches
  • Two small handfuls of baby arugula
  • 1 tablespoon extra virgin olive oil
  • 1/2 tablespoon white balsamic or champagne vinegar
  • Small handful coarsely chopped hazelnuts
  • Few pinches of tarragon
  • Few sprigs of fresh thyme
  • Sea salt, to taste
  • Freshly cracked pepper, to taste
  • Crusty sourdough bread


  1. Cut peaches into thumbnail pieces.
  2. Place peaches in a bowl for a few hours. Natural juice from the peaches will collect at the bottom of the bowl.
  3. Add olive oil and white balsamic into and bowl and stir gently. Then add hazelnuts, tarragon, thyme, salt and pepper to the vinagrette and stir gently incorporating all ingredients.
  4. Add the collected peach juice to the vinagrette.
  5. Slice the bufala mozzarella in 1/2 inch slices and put on plate. Scatter the baby arugula onto the plate and add the peaches.
  6. Pour the vinagrette onto the cheese, peaches and arugala.
  7. Enjoy with crusty sourdough bread.

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