Prosciutto, figs and cheese are a winning combo. You could also use gorgonzola or parmigiano reggiano in this salad instead of the buffala mozzarella.

Yields1 ServingQuarter (0.25 Servings)Half (0.5 Servings)Default (1 Serving)Double (2 Servings)Triple (3 Servings)
 4 handfuls of rocket
 6 slices prosciutto
 3 peaches, halved and peeled
 200 g buffalo mozzarella, torn
 5 basil leaves, torn
 extra virgin olive oil
1

Heat a griddle or flat pan and add a lille oil, grill peaches flesh side down until browned. Set aside.

2

Arrange the rocket on a large flat plate or platter. Top with the prosciutto, grilled peaches, fresh basil leaves and finish with the mozzarella.

3

Drizzle with good extra virgin olive oil and a small amount of balsamic vinegar.

Ingredients

 4 handfuls of rocket
 6 slices prosciutto
 3 peaches, halved and peeled
 200 g buffalo mozzarella, torn
 5 basil leaves, torn
 extra virgin olive oil

Directions

1

Heat a griddle or flat pan and add a lille oil, grill peaches flesh side down until browned. Set aside.

2

Arrange the rocket on a large flat plate or platter. Top with the prosciutto, grilled peaches, fresh basil leaves and finish with the mozzarella.

3

Drizzle with good extra virgin olive oil and a small amount of balsamic vinegar.

grilled peach and prosciutto salad