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Peach, mozzarella and prosciutto salad

This peach, mozzarella and prosciutto salad makes a lovely starter in a summer menu or a main dish for a special lunch if you have a friend over (very nice with a glass of Prosecco!). It's very easy to make.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g prosciutto ham or pancetta
  • 1 ciabatta loaf
  • 4 peaches or nectarines
  • 1 small handful of mint leaves
  • Grated zest and juice of ½ a lemon
  • 2 tsp red wine vinegar
  • 2 Tbsp olive oil
  • 1 tsp unrefined sugar
  • 1 tsp Dijon mustard
  • 150 g mozzarella
  • 100 mixed watercress a rocket and baby spinach salad

Method
 

  1. First make the dressing: chop finely half of the mint, then mix with the oil, vinegar, mustard, half the sugar, lemon peel and juice. Season to taste with salt and pepper, then set aside.
  2. Tear the bread into bite-sized chunks and grill them until crisps and golden.
  3. Put the salad leaves and the mint into a serving bowl.
  4. Drain then tear the mozzarella roughly into chunks, add to the salad together with the ciabatta pieces.
  5. Cut the peaches in half, remove the stone, then slice the flesh into wedges.
  6. Fry the prosciutto/pancetta in a hot pan until crispy, then add to the salad.
  7. Put the peach slices in the pan and sprinkle with the remaining sugar. Cook on both sides for a minute, until soft and slightly caramelized. Add to the salad.
  8. Drizzle with the dressing and serve.