Summer peach and mozzarella salad with orange and lemon pressed olive oil: a fresh recipe from the South

August 27, 2026

Why combine peach, mozzarella, and orange and lemon pressed olive oil?

Juicy and sweet peaches pair wonderfully with the milky softness of mozzarella. But it's the orange and lemon pressed olive oil, made by co-crushing fresh citrus with olives, that brings the Mediterranean touch and freshness that elevates this dish. This combination, little known in France, is very popular in southern Italy, especially in Calabria, where citrus cultivation has a long history.

To achieve this perfect pairing, it's essential to choose a quality orange and lemon pressed olive oil, such as this one, which reveals natural, not artificial, citrus notes. This is the difference between a vibrant dish and a bland salad.

Also discover other customization options to enhance your summer tables with flavored oils thanks to the customization service.

Seasonal ingredients and their roles

August marks the peak season for peaches, juicy and fragrant, with white or yellow flesh. For this recipe, choose them ripe but still firm, so they hold their shape when sliced and don't make the salad soggy. Mozzarella di bufala provides a contrast of sweetness and freshness, while the orange and lemon pressed olive oil adds the final sparkle.

List of ingredients for 4 people:

3 ripe white or yellow peaches
2 balls of mozzarella di bufala
2 tablespoons of orange and lemon pressed olive oil
A few fresh basil leaves
Freshly ground black pepper
Fleur de sel

For a variation, you can add a few toasted hazelnuts or Parmesan shavings, depending on your inspiration.

Also try Modena white balsamic vinegar for an extra tangy note.

Step-by-step recipe

Preparing the salad

Wash the peaches, cut them into thin wedges.
Slice the mozzarella into thick pieces.
Arrange the peaches and mozzarella harmoniously on a platter or individual plates.
Drizzle generously with orange and lemon pressed olive oil.
Add a few basil leaves, a grind of black pepper, and a pinch of fleur de sel.
Let it rest for 5 minutes before serving, so the flavors can meld.

For a professional presentation, arrange the salad on a board or platter, and offer a separate carafe of olive oil, as some Southern restaurants do.

For ideas on how to personalize your table, discover the custom bottle configurator.

Tips and variations

Replace peaches with apricots or figs at the end of summer.
Add toasted pistachio slivers for a crunchy touch.
For a more sophisticated pairing, accompany the salad with a drizzle of Modena PGI Gold collection balsamic vinegar.

Pairings, presentation and professional use

This salad is ideal to serve as a starter or a light dish for a summer lunch. It also lends itself perfectly to a refined amuse-bouche for a cocktail dinner. In restaurants, it can become a signature dish, highlighting the quality of the products and the daring combination.

For professionals, choosing a personalized olive oil or creating an oil menu enhances the customer experience. The customization lead time for a table bottle is 2 to 3 weeks, which should be planned for the start of the academic year.