Peach, Mozzarella and Basil Salad

Ananás e Hortelã
Peach, Mozzarella and Basil Salad


Instead of simply serving grilled sausages with a side of baked potatoes, here the two are combined in savory cakes that are as delectable as they sound. Once you've mashed the potatoes and crumbled the sausage, these are mixed together with a single egg and then shaped into patties, which are fried until nice and golden brown on the outside but still fluffy inside. Be careful not to overcrowd the pan while frying, to ensure they form a crisp crust.


3 peaches (ripe, or nectarines)
1/4 cup fresh basil
1/4 cup arugula
2 tablespoons oil
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
salt (to taste)
150 grams fresh mozzarella
ground black pepper (to taste)


1Rinse the peaches, arugula and basil well.
2In a jar, add the oil, balsamic vinegar, lemon juice and a pinch of salt. Shake well.
3Cut the unpeeled peaches in half, remove the pit and slice or shred.
4On a serving platter, arrange the arugula, peaches, mozzarella (grated) and basil.
5Season salt and pepper to taste.
6Before serving, sprinkle with the vinaigrette and accompany with toasted bread brushed with olive oil.
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