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Harvest Crunch Salad

Sweet, late summer peaches perfectly balanced against the tang of pickled onions, creamy mozzarella marinated in our Angry Lemon Basil seasoning, and crunchy roasted almonds. Easy enough for weeknights, but fancy enough for entertaining!


  • 2 large peaches

  • 1 small red onion, thinly sliced

  • 1/2 cup roasted and salted almonds, coarsely chopped

  • 1 tsp Royal Roost Farm Angry Lemon Basil seasoning blend

  • 1/4 cup white wine vinegar

  • 1/2 lb mozzarella pearls

  • 2 tbsp olive oil

  • sea salt, to taste


  1. Heat vinegar in microwave until hot, about 30 seconds, then pour over sliced onions. Set aside for 10 minutes.

  2. Drain mozzarella pearls and toss with olive oil and Angry Lemon Basil.

  3. Rinse peaches and cut into 1/4” slices.

  4. Arrange peach slices on serving platter. Top with mozzarella and toss so olive oil and seasoning transfers to peaches.

  5. Drain onions and scatter on platter. Top with chopped almonds. Salt to taste.

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