Honey grilled peaches and mozzarella salad

Method 1

Ingredients

For the salad

2 slightly underripe peaches, cut into quarters and stones removed

1 tsp olive oil

few thyme sprigs, leaves picked

handful of rocket, pea shoots or lambs lettuce

handful of cherry tomatoes, halved

2–4 slices prosciutto or Parma ham, torn into pieces

125/4½oz–150g/5½oz mozzarella ball

1 tbsp clear honey

2–3 tbsp extra virgin olive oil

1 tsp balsamic vinegar

few basil leaves, torn

flaked sea salt and freshly ground black pepper

To serve

2 large slices of ciabatta or a ciabatta roll cut in half through the middle

1 large garlic clove, peeled and bashed

2 tbsp extra virgin olive oil

Method

Brush the peach pieces with the olive oil. Place them on a preheated griddle, over a medium heat, and grill for 5–7 minutes until softened slightly and lightly charred. Transfer the peaches to a plate and season with the thyme leaves and some black pepper. Set aside while you grill the bread.

Toast the bread in the same griddle pan until lightly charred and starting to crisp. Rub both cut sides with the bashed garlic clove and brush with the extra virgin olive oil.

Put the salad leaves, cherry tomatoes and torn prosciutto in a bowl or platter. Add the peaches. Tear the mozzarella into large pieces and scatter over the salad. Drizzle with the honey, extra virgin olive oil and balsamic vinegar. Then scatter over the basil leaves and some flaked sea salt.

Serve at once with the griddled bread.

Method 2

🍑 Honey Grilled Peaches & Mozzarella Salad

🧺 Ingredients (Serves 2–4)

🍑 For the salad:

3–4 ripe but firm peaches, halved and pitted

1–2 tbsp honey

1 tbsp olive oil (for grilling)

200g fresh mozzarella or bocconcini, torn into pieces

60g (about 2 cups) rocket (arugula) or mixed greens

A handful of fresh basil leaves

Optional: prosciutto slices (for a savoury twist)

Optional: A few toasted almonds or walnuts, for crunch

🥣 For the dressing:

2 tbsp extra virgin olive oil

1 tbsp balsamic glaze or balsamic vinegar

Salt & freshly ground black pepper, to taste

👨‍🍳 Instructions

1. Prepare the peaches

Cut peaches in half and remove the pits.

Brush the cut sides lightly with olive oil and drizzle with honey.

2. Grill the peaches

Heat a grill pan or BBQ over medium-high heat.

Place peaches cut-side down and grill for 2–3 minutes until char marks appear and they’re slightly softened.

3. Assemble the salad

On a large serving plate or bowl, layer:

Rocket or greens

Torn mozzarella

Grilled peach halves (or cut into wedges)

Fresh basil leaves

(Optional) Prosciutto torn into ribbons

4. Dress it

Drizzle with olive oil and balsamic glaze (or vinegar).

Season with salt and freshly cracked black pepper.

Top with nuts if using.

✅ Tips:

Peach not in season? Use nectarines or grill plums instead.

Want extra richness? Add a few dollops of ricotta or a soft goat cheese.

Serve with: Crusty bread or alongside grilled chicken.

Comments

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