Peach, Prosciutto and Mozzarella Salad
This is a salad I have lived on every summer since I discovered it. The flavours are simple, fresh and beautiful, and with its milky orbs of buffalo mozzarella and segments of drippy golden peaches, it is quite possibly the sexiest Summer salad I have ever eaten.
It comes from Matt Moran’s cook book ‘When I get home’. For those of you who are unfamiliar with Matt, he is a celebrated Australian chef who owns Aria (a premiere Sydney restaurant) and appears regularly on cooking shows such as MasterChef. His cooking is driven by good quality seasonal produce and consequently, it is outstanding.
With temperatures outside soaring to above 100 degrees it can be hard to find any kind of food appealing, aside from this salad that is – pair it with a glass of chilled chablis and it is about as refreshing as summer dining is going to get.
20ml extra virgin olive oil
20ml balsamic vinegar
Salt and pepper
2 ripe yellow peaches
1 handful rocket
¼ bunch mint, leaves picked
2 buffalo mozzarella balls, cut into 12 pieces
4 slices prosciutto, torn into pieces
Whisk together the olive oil and balsamic vinegar and season with salt and pepper. Blanch the peaches in a pan of boiling water for 10 seconds, then remove. When cool enough to handle, peel off the skin and cut each peach into eight slices.
Dress the rocket and mint with the balsamic dressing and arrange on a plate. Place the peaches and mozzarella on top, then lay the prosciutto over the salad and serve.
Yeild: Serves 4 as a side or a starter.
Notes: In order to get the best flavours from this salad it is essential that you use really ripe peaches.
Source: Matt Moran