Name: Peach, mozzarella, basil and prosciutto salad
Prep time: 10 min
Cook time: 15 min
Ingredients: 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 sliced; 2 tablespoons balsamic glaze

Credit

Whisk Media Group

Credit

Whisk Media Group

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 sliced
2 tablespoons balsamic glaze

Use this by default

Choose Step-by-step to follow one instruction at a time, or Full method to see all instructions together. Turn this on to save the selected view as your default on mobile and tablet.

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).
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.

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).
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.

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).
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.

Community Experience

Feedback and Reviews

Real feedback from real users. Here’s what they have to say.

Leave a review

Leave a review →

Filter by

Sort by

120 star-only reviews.

Find free, easy-to-follow recipes you can cook at home from Australia's best brands. From timeless classics to modern trends, budget dinners to entertaining delights, save your favourite recipes, upload your own creations and create personalised digital cookbooks all on myfoodbook. Learn more about what makes us different from other recipe sites. To start your search, check out some easy home recipes and get cooking!

Ingredients

Method

Tips & Hints:

Tips & Hints:

Tips & Hints:

Feedback and Reviews

Follow Summer Stonefruit for more recipes

See the entire Summer Stonefruit recipe collection

Tips & Hints:

Ingredients

Method

Tips & Hints:

Tips & Hints:

Tips & Hints:

More Salads Recipes

Follow Summer Stonefruit for more recipes

See the entire Summer Stonefruit recipe collection

Tips & Hints: