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Recipe courtesy of Jamie Oliver

Mozzarella and Mixed Leaf Salad with Mint, Peach and Prosciutto

  • Yield: Yield: 4 servings
  • Total: 20 min
  • Prep: 20 min
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Directions

  1. Try and get bold of Buffalo Mozzarella if you can -- it makes all the difference as it's softer and tastier than normal mozzarella. I must admit I also like to crumble a little bit of dried chili over my mozzarella, but I'm a chili freak and you may not be, so you don't have to! And use any mixed leaves you fancy.
  2. Get hold of some really nice ripe peaches, pinch the skin and peel from the bottom to the top then quarter them. Rip the mozzarella into 4 and place on a plate with the peach. Lightly season. Lay a couple of slices of prosciutto over the top. Dress the mixed salad leaves and torn up mint with a little olive oil and lemon juice dressing. Throw the leaves on top of the plate.
Show: The Naked Chef
Episode: Reunion

Categories:

Salad Recipes Mozzarella Recipes Fruit Peach Recipes Pork Appetizer Brunch

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4 Reviews
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Giselle G.

I tried this recipe during winter time when peaches arent so ripe... but even then leave them out and roll them on a sheet of newspaper so that they become ripe (but wsh thoroughly afterwards). It was great and LOVE the combo of the fresh creamy mozarella, the saltyness of the prosciutto and the sweetness of the fruit. It just explodes in your mouth! Keep em coming Jamie!

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