Peach, Prosciutto and Mozzarella Salad

This show-stopping dish proves that salads don't need to be boring! Cooking the peaches really intensifies their sweetness, which is perfectly balanced with the saltiness of the prosciutto and the mild, creamy mozzarella. Enjoy!

Cooking Time 10 - 20 minutes
Dress Dress
Serves Serves 4


  • 6 flat peaches
  • 8 slices of prosciutto ham
  • 2 x 125g good quality mozzarella
  • Mixed salad leaves of your choice
  • Hillfarm cold pressed rapeseed oil
  • Fresh mint leaves, shredded



  1. Halve the peaches, remove the stone and brush generously with hillfarm rapeseed oil.
  2. Heat a griddle pan until it’s really hot, place the peaches cut side down and cook for 2-3 minutes until soft and sticky. Turn over and repeat on the uncut side.
  3. Allow the peaches to cool, keeping any juices to one side
  4. Tear the mozzarella into small, 10p-sized pieces
  5. Layer the ingredients in a bowl, alternating the salad leaves, prosciutto and mozzarella.
  6. Tuck the peach halves among the salad, scatter with mint leaves and drizzle with the reserved peach juices. Add a little more rapeseed oil to encourage the flavours to blend.

Top tip: if you prefer, roast the peaches for 20 minutes in a preheated oven at 180ºC as an alternative to griddling.


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