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grilled peach and prosciutto salad

Yields1 Serving

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

 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

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


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


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