Peach, prosciutto & mozzarella salad

Peach, prosciutto & mozzarella salad

4.833335

(6 ratings)

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Cooking time

Ready in 15 minutes

Skill level

Easy

Servings

Serves 2

Dress up salads this summer with a delicious Italian-style peach and prosciutto number

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
433
protein
20.3g
carbs
12.2g
fat
34g
saturates
11.5g
fibre
2.4g
sugar
-
salt
1.29g

Ingredients

  • 2 ripe peaches, stoned and quartered
  • 4 slices prosciutto, torn
  • 1 ball mozzarella, torn into pieces
  • 2 handfuls rocket
  • 2 tbsp pine nuts, toasted
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • ½ tbsp maple syrup

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Method

  1. Arrange the peaches, prosciutto, mozzarella and rocket on 2 plates.
  2. Make the dressing by whisking together the olive oil, lemon juice and maple syrup. Drizzle over the dressing and scatter over the pine nuts.

Recipe from olive magazine, July 2008

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Comments

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shirls1's picture
5

Oh my word! This is delicious. The combination of salty, sweet, peppery, creamy and nutty is inspired. I made this for a crowd of 13 and I put it on two big platters and let people help themselves. I will definitely be making this again.

suebrowns-kitchen's picture
5

We love this salad and sometimes serve it with warm new potatoes or couscous. Use best quality mozzarella and olive oil. Perfect for hot days, bbq's, picnics a very impressive salad.

joodes's picture
5

Lovely fresh salad, perfect for a very hot evening. Served it with a few diced sauted new potatoes from the garden.

kittendothroar's picture
4

Made this for mothers day, used nectarines instead as no peaches in shop, light and summery tasting.

Mum is now converted to pine nuts :)

nuffinbuttrouble's picture
5

I did this as part of an italian buffet. It was an after thought really and i wasn't sure my guests would like it but it got the most comments as it was interesting and very tasty and fresh

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