Peach, buffalo mozzarella and mint salad with a handful of rucola, the dish I feast on most when the temperatures soar. A summer favourite when the peaches are at their sweetest and juiciest, contrastrasting so well with the slight sourness of the mozzarella and olive oil. 🍑 Here’s the recipe from the ‘Summer’ chapter of my book ‘A House Party In Tuscany’: Serves 6 3 peaches 🍑- ripe but firm 2 large (about 150g) balls buffalo mozzarella 250g rocket A handful of mint leaves- roughly chopped 60ml olive oil Half a lemon Salt- I always use @maldonsalt Cut each peach into quarters, remove the stones and slice each quarter into four slivers. Set to one side while you drain the mozzarella and roughly tear into small pieces. Pat with a tea towel to dab off any excess moisture. In a large salad bowl, gently toss the peaches, mozzarella, mint and rocket with the oil, a squeeze of lemon and a pinch of salt. Taste for seasoning and adjust as necessary. This gorgeous photo is an outtake from one of the book shoots, by @labnoon Tablecloth by @hares_tail_printing #ahousepartyintuscany #recipe #peachrecipes #tuscany #peachsalad #amberguinness #thamesandhudson #camillaguinnessinteriors #sagharsatareh #arniano #villaarniano