Peach and mozzarella salad
This is a salad where nothing gets cooked and everything depends on ingredient quality. The peach must be ripe enough to smell as you cut it — an unripe one turns this salad into a crunchy misunderstanding.
Your own work in that: 0 min.
- Cutting the fruit 8 min
- Dressing 4 min
- Assembling 3 min
Step by step
0 / 5 doneCut the peaches
Cut around the stone, twist the halves in opposite directions and pull apart. Cut each half into 4–5 wedges. Do not peel — the skin holds the wedge together and adds colour.
Ingredients: 4 pcs peaches · 250 g mozzarella · 80 g prosciutto · 1 bunch basil · 60 g rocket
TipIf the peach is hard, leave it two days in a paper bag with an apple — the ethylene the apple gives off speeds up ripening. The fruit softens and gains aroma, though it will not get any sweeter.
Wedges, not slices — thicker pieces do not collapse in the salad.Drain the mozzarella
Lift the mozzarella out of the brine and leave it 5 minutes on kitchen paper. Excess whey waters down the dressing and pools at the bottom of the platter.
Ingredients: 4 pcs peaches · 250 g mozzarella · 80 g prosciutto · 1 bunch basil · 60 g rocket
Make the dressing
Mix the olive oil with balsamic, honey and a pinch of salt. The 4 : 1 ratio is deliberately mild — the peaches bring their own acidity, so strong vinegar would bury them.
Ingredients: 4 tbsp olive oil · 1 tbsp balsamic vinegar · ½ tsp honey · ½ tsp salt · ½ tsp pepper
Assemble on a platter
Spread the rocket, arrange the peach wedges on top, tear the mozzarella by hand into irregular pieces and tuck them between the fruit. Drape the prosciutto in loose ruffles, not flat.
Ingredients: 4 pcs peaches · 250 g mozzarella · 80 g prosciutto · 1 bunch basil · 60 g rocket
TipTorn mozzarella has more surface and catches the dressing better than neat slices.
Ruffled ham instead of flat slices — it looks better and eats better.Finish and serve at once
Pour over the dressing and scatter basil leaves, flaky salt and freshly ground pepper. Serve immediately — after a quarter of an hour the peaches release juice and the salad goes soft.
Ingredients: 4 tbsp olive oil · 1 tbsp balsamic vinegar · ½ tsp honey · ½ tsp salt · ½ tsp pepper
Before you start
Grilled peaches
Sear the wedges for 2 minutes a side on a very hot griddle pan. The caramelisation deepens the sweetness and adds a gently smoky note.
Instead of peaches
Nectarines, apricots or ripe figs all work the same. Ripeness is the key, not the species.
Vegetarian version
Skip the ham and add a handful of toasted hazelnuts — they bring the crunch; make up for the missing saltiness with a pinch of flaky salt.
