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Nectarine, prosciutto and mozzarella salad
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Serves: 4 as a starter
4 ripe nectarines or peaches, stoned and sliced into half moons
7 slices Parma ham (or other air-dried ham)
250g buffalo mozzarella, roughly torn
small handful mint leaves, roughly torn
splash extra virgin olive oil
1 Arrange the nectarines or peaches on a serving platter, drape the slices of ham among them, then tuck in the mozzarella. Season with a little sea salt and black pepper, then scatter over the mint and splash with some extra virgin olive oil before serving.
Take all the ingredients out of the fridge 30 minutes before serving to make the most of their flavour
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in July 2015.