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Peach, Mozzarella and Prosciutto salad with Zesty Honey Mustard Vinaigrette


2 large yellow peaches, stones and sliced

4-5 slices of prosciutto

2 balls of fresh mozzarella, kept whole or slice if you prefer

1 bunch of cos lettuce

1 ciabatta roll, roughly torn

Olive oil

Zesty Honey Mustard Vinaigrette

1/4 cup olive oil

3 tsp wholegrain mustard

1 tbsp. runny honey

2-3 tsp white vinegar

salt and pepper to season


For the Zesty Honey Mustard Vinaigrette, add all the ingredients into a glass jar, seal and shake vigorously to mix and set aside.

Tear the ciabatta bread into bite sized pieces and place them into a saucepan. Drizzle with a little olive oil and place onto a medium heat. Fry for 4-5 minutes until crunchy and golden brown. Remove from the heat and set aside.

In the same saucepan, add the slices of prosciutto and fry for 2-3 minutes until golden and crispy. Remove from the pan and place onto plate lined with paper to remove some of the oil.

Slice the peaches in half, remove the stone and cut into thin slices and set aside. Tear the cos lettuce leaves into pieces, rinse under cold water and place them on top of a clean tea towel to slightly air dry.

To arrange the salad, place the lettuce leaves all over the base of a large platter. Arrange the sliced peaches however you prefer in between the lettuce leaves. Place a ball of fresh mozzarella on either side of the platter. Scatter the toasted pieces of ciabatta bread and crush the fried prosciutto evenly all over the salad.

Generously drizzle the honey mustard vinaigrette all over the salad just before serving.

Serve immediately and enjoy!

Caroline x

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