Prep:  10 min
Cook:  15 min
Serves:  4
Average: 3.8 (110 votes)
Gilling peaches creates a caramelised flavour that pairs perfectly with the salty prosciutto and cool mozzarella. It's a summer salad that makes the most of Australian peaches.
Credit: Whisk Media Group

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Peach, mozzarella, basil and prosciutto salad
  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
Tips & Hints:
  • 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.
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