Peach, Mozzarella & Fresh Mint Salad

We’ve had quite the winter in Boston. It was cold, it was bitter and now that it’s finally over I can’t help but wear sandals and leave windows open despite the chilly April wind. I don’t care if it’s too cold – we survived a 5-month arctic night, the last two months of which were particularly bleak weather-wise – we deserve to celebrate any way we want.

This salad is kind of like sandals in April. A little too early, but everyone’s too distracted by the evening sunshine to notice.

This dish screams summer for so many reasons: it uses stone fruit and fresh herbs, and requires no cooking and only 5 minutes of prep. Plus it’s super light, refreshing, and delicious.

So while my toes may be cold, my mouth is happy. And when summer comes? I’ll be ready.

PEACH, MOZZARELLA & FRESH MINT SALAD

Makes enough for a side salad for 4 or a light lunch for 2.

A few ripe peaches

1 ball fresh mozzarella (the kind in liquid)

leaves from a few sprigs of mint, torn

sale & freshly ground pepper

extra virgin olive oil

Slice the peaches thinly. Slice the ball of mozzarella, too. Arrange the slices on a plate. Sprinkle with the torn mint leaves. Season with salt and pepper and drizzle generously with good olive oil. Enjoy!