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Recipe  •  8 October 2024

 

Mozzarella Salad With Grilled Peaches & Honey

A delicious Italian inspired salad perfect for a sunny lunch

The people at the Eusebi Deli in Glasgow (see page 194) told me about a great mozzarella maker in East Acton called La Latteria. You might ask what a mozzarella maker is doing there, but the founder, Simona Di Vietri, explained that success with this cheese is all about the quality of the milk and in the UK it’s really good. She sources the milk from small sustainable local farms and was quite dismissive about the need for buffalo milk. Her cheese is gorgeous and this salad reminds me of lovely sunny lunches in Sydney. I’ve said to grill the peaches and ciabatta on a griddle pan but if you fancy lighting a barbecue, particularly a charcoal one, the result is extra special.

Serves 2

2 slightly underripe peaches, cut into quarters and stones removed
1 tsp olive oil
Leaves from a few thyme sprigs
Good handful of salad leaves, such as rocket, pea shoots or lamb’s lettuce
Handful of cherry tomatoes, halved
2–4 slices of prosciutto or Parma ham, torn into pieces
125–150g ball of mozzarella
1 tbsp clear honey
A few tbsp extra virgin olive oil
1 tsp balsamic vinegar
A few basil leaves, torn
Flaked sea salt and black pepper
Griddled bread
2 large slices of ciabatta or a ciabatta roll cut in half through the middle
1 large garlic clove, bashed
2 tbsp extra virgin olive oil

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

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

Put the salad leaves, cherry tomatoes and torn prosciutto in a serving dish. Add slices of peach and the mozzarella torn into large pieces. Drizzle with the honey, olive oil and vinegar, then scatter over basil leaves and flaked sea salt. Serve at once with the griddled bread.

 

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