Peach, prosciutto and mozzarella salad

Lucas Hollweg
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Peach, prosciutto and mozzarella salad

When this is made with milky fresh mozzarella and chin-dribblingly ripe peaches, it’s hard to imagine a more blissful – and blissfully simple – summer starter or light lunch. For the ham, you could use any air-dried ham: prosciutto, Parma, Serrano or one of the good British equivalents, such as Denhay.

At a glance
  • Cuisine British
  • Recipe Type Starter
  • Difficulty Easy
  • Preparation time 15 mins
  • Cooking time 0 mins
  • Serves 4 people
Ingredients
  • 4 Ripe peaches
  • 8 Slices of prosciutto or other air-dried ham
  • 375 g (13.2oz) Buffalo mozzarella
  • 1 Good pinch of sea salt and pepper
  • 1 handful Mint leaves
  • 1 Good splash of extra virgin olive oil per serving

Step-by-step

  1. Slice the peaches, removing the stones, and arrange them on a plate. Drape the ham nonchalantly among the slices, then tear up the mozzarella and tuck it in.
  2. Season, scatter over the mint and splash with olive oil.

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The book - Good Things To Eat

Publisher - HarperCollins