Herbs de Provence Peach and Mozzarella Salad

Serves: 4

Prep time: 15 minutes

Cook time: 15 minutes



1 pound ripe tomatoes (a mixture of sizes and colors is best)

1 teaspoon kosher salt, divided

½ loaf French bread, cut into ½-inch cubes (about 2 cups)

2 tablespoons olive oil

1 tablespoon RawSpiceBar Herbs de Provence

2 large peaches, sliced thinly

1 medium English cucumber, cut bite-sized pieces

1 cup bite-size mozzarella balls, halved

¼ cup basil leaves, chopped



¼ cup olive oil

2 tablespoons red wine vinegar

2 teaspoons RawSpiceBar Herbs de Provence

¼ teaspoon Dijon mustard

Freshly ground black pepper, to taste

Kosher salt, to taste


  1. Preheat the oven to 400°F.
  2. Cut tomatoes into ½-inch pieces. Place all tomatoes in a colander set over a large bowl and toss with ½ teaspoon salt. Set aside for at least 10 minutes and up to 40 to drain the juices.
  3. On a baking sheet, toss the bread cubes with 2 tablespoons olive oil, 1 tablespoon RawSpiceBar Herbs de Provence, and remaining ½ teaspoon salt. Bake for 10-15 minutes, until golden brown and crispy, tossing halfway through. Cool to room temperature.
  4. In a large bowl, combine the tomatoes, peaches, cucumber, mozzarella, and croutons.
  5. To make the dressing, in the bowl of reserved tomato juices, add ¼ cup olive oil, vinegar, 2 teaspoons Herbs de Provence, mustard, and pepper. Whisk to combine, then taste and adjust seasoning with salt and pepper if needed. 
  6. Pour the dressing over the salad and toss to combine. Garnish with basil leaves.

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