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Peach, mozzarella, basil and prosciutto salad

Peach, mozzarella, basil and prosciutto salad

Preparation time: 10 mins  

Cooking time: 15 mins

Serves 4

  • 4 peaches, halved, stones removed, cut into wedges
  • Olive oil cooking spray
  • sea salt flakes and freshly ground black pepper
  • 100g shaved prosciutto slices, torn into pieces
  • ½ cup small basil leaves
  • 250g tub buffalo mozzarella, drained, thickly slice
  1. Heat a chargrill pan over high heat. Spray peaches with olive oil and chargrill, in batches for 1-2 minutes each side or until slightly charred and softened (see note). 
  2. Place peach slices onto a serving platter. Top with prosciutto, basil leaves and cheese. Drizzle with balsamic glaze and serve.  
Note: If your peaches are sticking to the chargrill pan, simply line the base of the pan with non-stick baking paper first. This will still result in lovely chargrill marks. 

Recipe credit: Australian Summer Stonefruit