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.
Ingredients
- 4 Ripe peaches
- 8 Slices of prosciutto or other air-dried ham
- 375 g Buffalo mozzarella
- 1 Good pinch of sea salt and pepper
- 1 handful Mint leaves
- 1 Good splash of extra virgin olive oil per serving
- 4 Ripe peaches
- 8 Slices of prosciutto or other air-dried ham
- 13.2 oz Buffalo mozzarella
- 1 Good pinch of sea salt and pepper
- 1 handful Mint leaves
- 1 Good splash of extra virgin olive oil per serving
- 4 Ripe peaches
- 8 Slices of prosciutto or other air-dried ham
- 13.2 oz Buffalo mozzarella
- 1 Good pinch of sea salt and pepper
- 1 handful Mint leaves
- 1 Good splash of extra virgin olive oil per serving
Details
- Cuisine: British
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 0 mins
- Serves: 4
Step-by-step
- 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.
- Season, scatter over the mint and splash with olive oil.
Also worth your attention:
More recipes from Lucas Hollweg
The book - Good Things To Eat
Publisher - HarperCollins
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