Course: main
Difficulty: easy
Dishes: 4
Time: 10′ prep.
INGREDIENTS
- 1 ripe but firm peach, sliced
- 1 handful of arugula or mixed greens
- 100 g buffalo mozzarella or burrata cheese
- 10 cherry tomatoes, halved
- 1 small cucumber, thinly sliced
- A few fresh basil leaves
- Toasted almond or pecan slivers (optional)
- 1 teaspoon Storica Verde
- 2 tablespoons extra virgin olive oil
- 1 teaspoon apple cider vinegar or lemon juice
- Salt and black pepper to taste
METHOD
Step 1
Prepare the salad: In a large bowl or directly on the plates, arrange the arugula, cherry tomatoes, peach slices, cucumber, and chopped mozzarella.
Step 2
In a nonstick skillet, toast the almonds or pecans for 2-3 minutes until golden brown. Let them cool.
Step 3
Prepare the vinaigrette: In a small bowl, emulsify the basil liqueur with the oil, vinegar (or lemon juice), salt, and pepper. Pour the vinaigrette over the salad, toss gently, and garnish with toasted almonds and a few fresh basil leaves.